4 lbs. beef short ribs, cut into pieces
2 tbsp. vegetable oil
1 (10 1/2 oz.) can condensed beef broth
1 (5 oz.) jar prepared horseradish
1/2 tsp. salt
2 lg. onions, sliced
1/4 c. cold water
2 tbsp. all-purpose flour
1/2 c. dairy sour cream

Cook beef ribs in oil in oven until brown, drain. Stir in broth, horseradish and salt. Bring to boil, reduce heat, cover and simmer until beef is tender, about 2 hours. Remove beef from broth, keep warm. Add onions to broth, cover and simmer until tender, 5 to 8 minutes. Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake water and flour in tightly covered container gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute, remove from heat, stir in sour cream. Serve over beef. 8 servings. 725 calories per serving.

(Blackwood)