2 lb. lean beef, cut into bite-size pieces
2 cans cream of mushroom soup
1 env. French onion soup mix
2 tbsp. cider vinegar
1 can mushrooms
1/4 c. consomme
1 pt. sour cream

Combine all ingredients except the sour cream in a large casserole and bake covered at 325 degrees for 3 hours or until the meat is tender.

When ready to serve, add 1 pint of sour cream and heat thoroughly being careful to keep it from boiling. Serve over buttered noodles or rice.