2 lbs. 1 inch cubed stew meat (or top round)
2 c. 1/2 inch diced onion
3/4 gal. beef stock
1 tsp. white pepper
1 tsp. salt
1 c. tomato puree
1 1/2 c. flour
3/4 lb. butter

Method: Blend pepper and salt with flour, toss meat in flour, coat evenly, saute in 1/2 cup butter until brown. Transfer into 3 gallon roasting pan/brassiere, hold.