Mom's Beef Stroganoff

This is my Mom's recipe with a tomato cream sauce instead of the traditional white sauce. Very tasty and makes wonderful leftovers by Kathy Johnston.
Serves 4 - 6.

• 1 lb. Beef Shoulder, cut into 1" cubes
• 2 tbsp Olive Oil
• 1/2 cup White Onion, chopped
• 1 clove Garlic, chopped
• 1 cup Crimini or White Mushrooms, sliced
• 1 cup Sour Cream
• 1 (10 oz. can) Condensed Tomato Soup
• 1 tbsp Worcestershire Sauce
• 1/2 cup All-Purpose Flour
• 6 drops Tabasco Sauce
• 1/2 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1 (8 oz.) pkg. Curly Egg Noodles

1. Dip beef cubes into flour and brown in hot oil in a large saute pan or dutch oven.
2. Add onions and mushrooms, saute till tender and moisture has left mushrooms.
3. Add garlic, saute 1 minute more.
4. Add tomato soup, sour cream, worcestershire, tabasco, salt and pepper, mix well.
5. Simmer 1 hour and 15 minutes.
6. Prepare pasta as directed on package, drain and mix into sauce. Toss till noodles are coated.