Beef Stroganoff

 3 lbs Chuck Roast cut in cubes

Flour

4 Tbsp Veg. Oil (1/4 cup)

1/2 Chopped Onion

2 clove Garlic,  minced

1 Tbsp Worcestershire sauce (or more)

1/2 Tsp salt

1 6-oz can (1 cup mushrooms with juice)

1 1/2 Cups sour cream

1-10 1/2 oz can Campbell's Tomato Soup

dash of pepper

Egg Noodles

Dip meat in flour, brown in hot oil.  Add onion, garlic, and canned mushrooms (including juice).  Combine sour cream, tomato soup, seasonings, pour over meat.  Simmer until tender, about 1 hour.  Serve over egg noodles.