2 lb. roast
1 tsp. salt
1/2 tsp. pepper
1/2 c. flour
1/2 c. shortening
1 onion, chopped
1 c. beef bouillon or broth
1 to 1 1/2 c. sour cream
1 can cream of mushroom soup
2 c. fresh mushrooms, sliced
1 tbsp. Worcestershire
1 tbsp. vinegar, to taste

Cut roast into 1 to 1 1/2 inch cubes. Coat roast cubes with flour, salt, and pepper mixture. In Dutch oven brown meat in hot shortening. Stir in onion. Add bouillon, soup, mushrooms, Worcestershire sauce. Simmer 20-30 minutes. Add sour cream and vinegar to taste. Serve over rice or egg noodles.