2 lbs. lean beef, sirloin or chuck (cut into 1-inch squares 1/4-inch thick)
2 tbsp. corn oil
1/2 lb. fresh mushrooms
1 onion, chopped
1 clove garlic, chopped fine
1/2 tsp. dried chervil (optional)
3 tbsp. flour (seasoned with paprika, garlic, pepper, and onion powder)
4 c. beef stock or 4 bouillon cubes and water
2 tbsp. caraway seeds
2 tbsp. minced parsley or 2 tsp. dried
2 tbsp. tomato paste or 1 lg. plum tomato, peeled and chopped
1-2 c. sour cream (may be increased according to taste)
Salt and pepper to taste
Lemon juice

Light sour cream may be used and may be cut with plain yogurt to reduce calories.

Slice mushrooms, chop onion and garlic, and cut meat. Heat oil in a large pot. Put flour and seasonings into a plastic bag. Add meat and shake. Remove meat and place into hot oil. Brown meat until all meat pink is gone. Add garlic, parsley, onion, chervil, and any leftover flour to the pot. Saute until the onion becomes opaque.

Pound caraway seeds in a mortar until aroma is released. Combine with 1 cup of stock. Simmer 15 minutes (this step can be done in a microwave). Strain caraway broth. Add broth to the pot.

Once onion becomes opaque, add 3 cups of stock. (A dash of red wine may be added to enhance the flavor.) Simmer covered 2 to 2 1/2 hours until meat is tender (sirloin takes less time). Skim any fat.

Make sure to stir occasionally, scraping the bottom of the pot so it does not burn. When tender, add tomato paste. Turn off flame; add sour cream to taste and approximately 1/2 teaspoon lemon juice. When ready to serve, bring slowly to the boiling point.