1 lb. stew meat
1 chopped bell pepper
2 cans cream of mushroom soup
1 chopped, finely, onion
1 pt. sour cream
1/2 c. Wesson oil

Saute onions and peppers in oil. Flour, salt and pepper meat and brown lightly. Add soup, cover and simmer for at least 30 minutes. Remove from heat and add sour cream. Serve over rice or cooked noodles of choice.