2 tbsp. flour
1/4 tsp. salt
1 1/2 lbs. beef stew meat
3 tbsp. shortening
3/4 c. water
1 tbsp. A-1 sauce
4 drops red pepper sauce
1/2 c. sour cream
1 (4 oz.) can mushroom pieces, drained
1 med. onion, chopped
Dash garlic salt
1 tbsp. instant beef bouillon
1/2 c. tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 lg. package egg noodles

Coat meat with flour and salt. Cook onion in shortening until tender. Remove from pan. Cook beef stew meat until brown. Stir back in onion; add garlic salt. Add remaining ingredients, except sour cream and egg noodles. Bring mixture to a boil; then reduce heat. Cover and simmer for 1 hour. Remove from heat and stir in sour cream. Serve over cooked egg noodles. Serves 6.