1 beef chuck roast (3 to 4 pounds)
1 tbsp. shortening
1 1/4 tsp. salt
1/8 tsp. white pepper
1/2 lb. fresh mushrooms, sliced or 1 can (3 to 4 oz.) sliced mushrooms
1 c. sliced onion
3 whole cloves
1/2 c. sour cream
2 tbsp. flour
3/4 c. dry white wine, optional

In heavy skillet or dutch oven, brown meat well on both sides in shortening. Sprinkle with 1 teaspoon salt and pepper. Add onion, cloves, and 1/4 cup water or mushroom liquid. Cover and simmer for 2 1/2 to 3 hours, or until tender. Add mushrooms during last 15 minutes. Transfer meat to heated platter. Spoon excess fat from cooking liquid. Measure cooked vegetables and liquid; add enough water to make 2 cups. Return to pan. Mix flour with small amount of water; stir into skillet mixture. Cook, stirring constantly, until thickened. Add sour cream and wine; heat through but do not boil. Serve with parslied potatoes or noodles, salad, vegetable, milk and dessert.