Russian Beef Stroganoff
onion, finely chopped
Cut the 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; add the meat strips and brown slowly, stirring often.
Add the onion, garlic, cola and 1/4 cup of water; mix well.
Cover and simmer for 30 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 mashed potatoes, noodles or rice.