|Boneless round steak||1 1⁄2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Beef broth||1 Cup (16 tbs) (Swanson'S Works Well)|
|Tabasco sauce||3 Drop|
|Sour cream||1 Tablespoon|
Trim meat; cut into four serving-size pieces.
Place meat on cutting board; pound with a mallet on both sides until about 3/8 inch thick.
Measure flour, salt, and pepper onto a plate; mix with a fork; coat meat on both sides with flour, set aside.
Slice onion thinly; mince garlic.
Heat 1 tablespoon oil in a 12-inch skillet.
Cook onions and garlic until transparent.
Remove from skillet.
Add remaining 3 tablespoons oil to skillet; when hot add meat in single layer.
Brown on both sides.
Add onions, garlic, broth, Tabasco sauce, and paprika.
Stir; bring to boiling; partially cover; cook on low heat until meat is tender, 10 to 15 minutes.
Remove half of meat and sauce to freeze.
Stir sour cream into remaining sauce.
Set over low heat until sauce is warm.
Serve with noodles.
For another meal thaw frozen beef in refrigerator.
Reheat; stir in 1 tablespoon sour cream just before serving