2 lbs. cubed beef, dredged in flour
1 lg. onion, chopped
1 clove garlic, minced
1 (4 oz.) can tomato sauce
1 (4 oz.) can mushrooms and juice
1/2 c. sherry
1 tbsp. Worcestershire
1 tsp. salt (or more to taste)
1/4 tsp. pepper

Brown meat in oil. Add ingredients and cook in slow oven for 2 hours. Just before serving, add 1 cup chopped garlic dill pickle and 1 cup sour cream. Heat through but do not boil. Serve on rice or noodles.