3 to 3 1/2 lb. stew beef (or sirloin)
2 med. onions, coarsely chopped
1 sm. can mushrooms (save liquid)
1 can mushroom soup
1 can tomato paste (sm. can)
1 pt. sour cream
1 tsp. salt
2 tbsp. parsley
1 tsp. garlic powder
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce

Trim all fat from meat and cut into bite-size pieces; place them in a large bowl. Marinate one hour with last five ingredients.

Meanwhile, cook onion in a small amount of oil until limp but not brown.

Then add marinated meat and mushrooms and cook on low temperature until browned lightly and juices pour out.

Add mushroom juice from can, one can of mushroom soup, 3/4 soup can of water (mushroom soup can) and one can (small) of tomato paste.

Turn heat to low and simmer for about 45 minutes, until meat is tender.

If additional liquid is required, add water a tablespoon at a time.

This recipe can be prepared in the morning, or a day ahead. Store in refrigerator. Reheat slowly. At serving time add more water if needed. Add sour cream last. (Warm sour cream to room temperature.) Serve with rice.