EVELYN'S BEEF STROGANOFF

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1 round steak
1 medium onion
3 stalks celery
1 can mushroom soup
1 small can mushrooms
1 Tbsp. Worcestershire sauce
1/2 c. sour cream
salt and pepper to taste

Cut steak into 2-inch squares; flour and brown in hot
fat. Remove meat from skillet; saute onions and celery in
meat drippings. Add mushroom soup, mushrooms and sour cream.
Stir thoroughly; add meat and simmer until tender, about 1 1/2
to 2 hours. Serve with rice.

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