- 1 small can mushrooms
- 1 onion, finely chopped
- 4 tbsp, fat or bacon drippings
- 1 lb. round steak or stew beef, cut into 1-in. cubes
- 2 tbsp, flour
- tsp. pepper
- 1/8tsp. garlic salt
- 1 to 1 ½ tsp. salt
- 1 can cream of chicken soup
- 1 cup sour cream
Drain mushrooms; reserve liquid. Add water to mushroom liquid to make 1 1/2 cups. Brown onion and mushrooms in hot bacon drippings. Place in casserole. Dredge meat with flour and seasonings. Brown in bacon drippings. Place in casserole. Add soup and reserved liquid; mix well.
Bake, covered, at 350 degrees for 1 hour and 30 minutes to 2 hours or until meat is tender. Add sour cream. Serve over fluffy rice. Yield: 6 servings.