Recipe Courtesy of Reasor's
- Combine flour salt, pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2 inch x 1 inch strips.
- In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; sauté till golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup, mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender - about 20 min.
- Just before serving, stir in sour cream; heat, but do not boil. Sprinkle with parsley.
Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.