1 1/2 lbs. round steak, cut up into 1 inch cubes
1/4 c. shortening
1 1/2 c. chopped onions
2 tbsp. flour
1 c. canned tomatoes
1 c. water
1 (6 oz.) can tomato paste
1 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
3/4 to 1 c. mushrooms, cut (I use 4 oz. can)
3/4 c. sour cream
Sour Cream Puffs
Cream
Sesame seeds

Brown steak in shortening in skillet. Add onions and flour; cook until onions are tender. Add tomatoes, water, tomato paste, sugar, salt, pepper and Worcestershire sauce. Cover; simmer for 1 hour and 30 minutes, stirring occasionally. Add mushrooms and sour cream; cook for 5 minutes. Pour into about 2 quart baking dish; top with Sour Cream Puffs. Brush with cream; sprinkle with sesame seeds. Bake at 425 degrees for about 20 to 25 minutes.

SOUR CREAM PUFFS:

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
3/4 c. sour cream

Sift flour with baking powder and salt, cut in shortening. Add sour cream, stir until ingredients stick together. Pat out on well-floured board to 1/2 inch thickness. Cut into biscuits with 2 1/2 inch cutter.