1 lg. onion, diced
2 cans tomato sauce
1/2 pt. sour cream
1 can button mushrooms (save juice)
4 lb. beef, cut in 1/2 inch squares
1 bay leaf
1 tbsp. Worcestershire sauce
1 jigger of wine (rose, optional)
1 clove garlic (optional)
1/2 tsp. salt
1/4 tsp. pepper

Braise onion in butter until clear. Add tomato sauce, mushrooms, Worcestershire and mushroom juice to onions and simmer 45 minutes.

In separate skillet, braise meat until light brown. Add bay leaf, salt and pepper. Pour sauce on meat and let simmer.

Just before serving, add sour cream and wine and more salt, if needed. Serve over noodles or rice. Serves 8.