Amount
Ingredient
Preparation



1 1/2
pounds
beef chuck steak

or round, boneless



3
tablespoons
flour





1
teaspoon
salt





2
tablespoons
oil

or shortening



1/2
cup
onion

finely chopped



1
clove
garlic

minced



1/2
cup
cola





1/4
cup
water





2
tablespoons
flour





1/2
cup
water





1
tablespoon
worcestershire sauce





1
can
mushrooms, canned

with liquid



1
cup
sour cream





2
tablespoons
parsley

minced



Mashed
potatoes,
noodles

or rice, cooked and hot

 Cut beef into 1/2-inch strips; put in a plastic bag with 3 
tablespoons of flour and the salt.

Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the 
meat strips and brown slowly, stirring often.

Add onion, garlic, cola, and 1/4 cup of water; mix well.

Cover and simmer 3 to 45 minutes or until the meat is 
fork-tender.

In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water 
until smooth.

Stir into the meat along with the worcestershire sauce and the 
undrained mushrooms.

Stir and cook until thickened, 2 to 3 minutes.

(If making ahead for reheating later, do not add the sour cream 
now.  Reheat, then complete the recipe directions.)

Stir in the sour cream and heat gently just until the gravy 
simmers.

Sprinkle with parsley and serve over potatoes, noodles, or 
rice.