Beef Stroganoff Recipe

I made beef stroganoff for the first time last night.  It was yummy and very filling - I could barely finish my plate!  I got the recipe from my mom and it wasn't too hard to follow.  The only problem I ran into was when I was at the store trying to buy the ingredients.  The recipe called for 1/2 pint of sour cream but ounces were the only measurement listed on the sour cream tub.  I had no idea how many ounces were in a pint so I ran around the store trying to find something that had both pint and ounce measurements on it.  After looking through what felt like half the aisles I finally found a pint can of beer labeled 16 ounces.  That meant that I needed 8 ounces of sour cream.  It wasn't until I got home and started to cook that I remembered the old saying "A pint's a pound the whole world round."  Wish I had thought of that earlier!

Beef Stroganoff
Serves 2-3

- 1 pound round steak cut into 3/4 inch pieces (you can substitute 1 pound of ground beef if you'd like, I think it would still taste pretty good)
- 2 Tbsp shortening
- 1/2 cup chopped onions
- 1 clove minced garlic
- 1-6 ounce can mushrooms (I couldn't find a can that was exactly 6 ounces, I just got the closest I could)
- 1-10 3/4 ounce can cream of mushroom soup
- 1 Tbsp Worcestershire sauce
- 6 drops Tabasco sauce
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 pint (8 ounces) sour cream
- flour for coating meat
- egg noodles or rice to serve with the stroganoff

Dip meat into flour and brown in hot shortening.  Add onion, garlic and mushrooms.  Cook until onions are transparent.  Add all other ingredients EXCEPT sour cream.  Simmer on low until meat is tender, about 1 hour, stirring occasionally (if the sauce gets too thick while simmering you can add a small amount of water).  Add sour cream just before serving.  Serve over egg noodles or rice.