Elk Stroganoff

1 - 1-1/2 pounds round steak

1 (6 ounce) can sliced mushrooms

1 medium onion, chopped

1 tablespoon Worcestershire sauce

6 - 8 drops Tabasco

1/4 teaspoon black pepper

1 clove garlic, chopped

1 can cream of mushroom soup

1/2 teaspoon salt

1 (8 ounce) carton sour cream

rice

Spray a dutch oven with cooking spray and saute chopped onion with clove of garlic. Cut meat in one half inch squares and add to dutch oven. Cook until brown and reduce heat back to low. Cook slowly until meat is tender. Add mushrooms with liquid, Worcestershire, Tabasco, salt and pepper and mushroom soup and cook slowly for 30 minutes. Just before serving, add sour cream and heat until warm. Serve over cooked rice.

Copyright 1998-2014 Stephen Ricciardelli