2 lg. onions, chopped
Shortening, enough to saute onions & beef
2 lb. lean steak, heavy beef
1 1/2 c. tomato juice
2 bay leaves, broken
2 tsp. soy sauce
2 tbsp. Worcestershire sauce
Dash of Tabasco, salt, pepper & paprika
2 cloves garlic, minced
5 tbsp. flour
2 sm. cans mushrooms, save juice
1 pt. sour cream
2 cans fried onions for garnish

Saute onions in lard. Pour into deep pot. Saute beef and pour into pot. Add tomato juice seasoning and sauce. Let bubble up and cook, slowly about 30 minutes, until meat is tender but not falling apart. Taste meat for tenderness and don't over cook. Set aside until ready to serve. The preceding can be done the day before, as it takes time heavy beef, especially when doubling the recipe.

When ready to serve, heat tomato meat mixture and thicken with flour mixed with the juice from the canned mushroom. Add mushrooms and cream. Serve on rice and top with crisp canned fried onions. Serves 6.