1 chicken breast, boned and cut into 6 pieces
3 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1/4 c. cooking oil or shortening
2 lbs. round steak, cubed
2 c. water
2 (1 lb.) cans tomatoes
1 bay leaf
1 tbsp. chopped garlic
3 oz. bourbon whiskey (optional)
6 med. carrots
12 sm. onions
4 c. shredded cabbage
2 c. fresh or frozen corn kernels

Coat chicken in mixture of flour, salt and pepper; brown in oil. Remove to plate. Coat round steak with remaining flour mixture; cook in fat remaining until well browned on all sides. Add chopped onions; cook until onions are browned, stirring occasionally. Add water, tomatoes, bay leaf, garlic and whiskey; bring to a boil. Cover, reduce heat to low and simmer one hour. Add chicken, carrots and small onions; simmer for 30 minutes. Add cabbage and corn; simmer for 15 minutes longer. Correct seasoning to taste; serve with bread and butter.