Grandma Laux's Beef Stroganoff

My Grandma Laux submitted this to a parish cookbook in the late 50's or early 60's. I watched her make it from time to time and now make it for my family. We had it last night for supper.

Grandma's Beef Stroganoff

1 lb. round steak

1/4 cup flour
1/4 tsp. salt
dash of pepper

1/2 cup onion, minced
1 6 oz. can mushrooms
1 clove garlic, minced
1 -- 10 1/2 oz can tomato soup
1 Tbsp. Worcestershire sauce
1/4 tsp. tabasco sauce

1 cup thick sour cream

Cut the meat into 3/4" cubes, dredge in the flour that has been seasoned with the salt and pepper.
Brown in little olive oil over medium-high heat.

(When the meat is almost browned, I add the onions and saute for a few minutes before adding the remaining ingredients.)

Add remaining ingredients except for the sour cream. Stir until blended.
Cover skillet and cook over medium-high heat until steaming, then reduce to low and cook for 30 to 40 minutes or until meat is tender.
Add sour cream and blend well.

Serve over noodles or rice.