Ingredients:
2 pounds Round Steak
Flour for dredging
Oil for browningSalt & pepper to taste
2 cups water or broth for simmering
1 carton sour cream
1 large onion
3 Cloves of Garlic
10 mushrooms
1 teaspoon Worcester
1 Tbls catchup
1 Tbls Tabasco or to taste
2 Tbls vinegar
2 cups of rice
1 tsp salt
In a separate pot, start rice cooking. Add salt and vinegar to the water.
- In a skillet, sauté sliced onion, garlic and mushrooms in butter till tender.
- Slice sirloin in to long thin strips, dredge with flour.
- Heat oil in sauce pan.
- Add beef and fry till browned. Season with salt and pepper.
- Add water. Cover and simmer to tenderize meat for an hour to hour and a half.
- In a separate bowl, place entire carton of sour cream, add the onion mushroom that has simmered and cooled to the sour cream. Add also the Worcester, catchup and Tabasco. Stir thoroughly and set aside in the refrigerator till meat tender is ready.
- When beef is tender, add the sour cream, mushroom and onion mixture to the meat and stir together so gravy and sour cream are will incorporated. Cover and simmer for 30 minutes while rice is being prepared.
- Prepare the rice in a separate pot, cooking the rice with water, salt and vinegar.
- Serve Stroganoff over Rice