Instructions
- Saute onions and garlic in a hot frying pan. Remove once carmelized. Keep pan ready for meat. Dredge meat in flour seasoned with salt and pepper. Brown meat in same pan onions and garlic were cooked in. Once meat is browned, remove from pan and add 1/4 to 1/2 cup water and deglace pan - keep water in pan. Combine sour cream, tomato soup, Worchestershire sauce, tabasco and salt and pepper. Pour into deglaced pan and mix. Add meat back into the gravy. Cover and braise for 1 to 1 1/2 hours, until meat in tender.
- Serve over rice or egg noodles.
- Serves 6 to 8.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving