1 pound lean beef chuck, cut in thin strips 2-inches long or small cubes
3 tablespoons flour
1/2 tablespoon salt
Dash of pepper
3 medium onions, sliced
3 tablespoons fat
1/2 cup tomato juice
1 3/4 cup meat stock or 1 3/4 cup hot water in which 3 bouillon cubes or 2 tablespoon beef extract have been dissolved
1 tablespoon sugar
1/2 cup sour cream
1 small can mushrooms (optional)
Roll beef in flour with salt and pepper, brown meat, and onions in hot fat 10-16 minutes. Add tomato juice, stock, and sugar. Bring to boil. Reduce heat, cover pan, simmer gently 1 1/2 hours or until tender.
When meat is tender, blend in sour cream and mushrooms. Stir well as stew comes to a boil. Salt and pepper to taste,
Serve in rice ring or buttered noodles. Dumplings, pies, or casseroles can be made with beef, veal, lamb or pork. To vary vegetables, potato, carrot, onion, tomatoes, baby limas, peas, celery, leeks, easy with parsnips and turnips.
To vary the flavor, add garlic, caraway, paprika, Worcestershire, bay leaf, marjoram, thyme, curry or chili.