Russian Beef Stroganoff
onion, finely chopped
1Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tablespoons of flour and the salt.
2Shake until the meat is evenly coated.
3In a heavy skillet or dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
4Add the onion, garlic, cola and 1/4 cup of water; mix well.
5Cover and simmer for 30 to 45 minutes or until the meat is fork tender.
6In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth.
7Stir into the meat along with the worcestershire sauce and the undrained mushrooms.
8Stir and cook until thickened, 2 to 3 minutes.
9If making ahead for reheating later, do not add the sour cream now; reheat, then complete the recipe directions.
10Stir in the sour cream and heat gently just until the gravy simmers.
11Sprinkle with parsley and serve over mashed potatoes, noodles or rice.