30 lb. sirloin or round steak
5 c. tomato sauce
10 beef bouillon cubes, dissolved in 7-1/2 c. water
2 tsp. oregano
Salt and pepper to taste
10 lg. onions, finely sliced
2 garlic cloves, finely diced
3 bay leaves
4 lb. fresh mushrooms
5 c. sour cream

Cut beef in slices about 1/2 by 2 - 3 inches removing all fat and tendons. Roll in seasoned flour and brown in combined corn oil and butter. At the same time in a separate pan, saute onions and mushrooms, washed, dried and thinly sliced. Place browned beef slices in large Dutch oven or heavy covered casserole. Add onions, mushrooms, beef bouillon, tomato sauce, garlic, bay leaves, oregano and seasoning. Cook, covered at 325 degrees (or use large electric roaster) for 1-1/2 to 2 hours, or until beef is almost fork tender. If beef is too watery, uncover it and reduce the broth. Right before serving, add room temperature sour cream slowly and stir constantly. Warm through but do not allow to boil.