2 tbsp. flour
1/4 tsp. salt
1 1/2 lb. beef stew meat, cut into 1/2 inch pieces
1 med. onion, chopped (about 1/2 c.)
1 clove garlic, finely chopped
3 tbsp. butter
3/4 c. water
1/2 c. tomato sauce
1 (4 oz.) can mushroom stems and pieces, drained
1 tbsp. instant beef bouillon
1 tbsp. Worcestershire sauce
4 drops Tabasco
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. sour cream
Hot cooked noodles

Measure flour and salt in paper bag; drop beef stew meat pieces in bag; shake to coat beef well. Cook and stir onion and garlic in butter in 10 inch skillet until onion is tender; remove. Cook and stir in same skillet beef until brown. Stir in onion, garlic, water, tomato sauce, mushrooms, instant bouillon, Worcestershire sauce, Tabasco, salt, and pepper. Heat to boiling; reduce heat. Cover and simmer about 1 hour. Stir in sour cream. Serve over noodles.