1 1/2 lbs. round steak, cut 1 inch thick
1/3 c. flour
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. curry powder
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/4 tsp. salt
1/4 c. salad oil
2 beef bouillon cubes
2 c. hot water
1/4 c. slivered almonds
1 (4 oz.) can mushrooms
1 c. drained sour red cherries
1 c. dairy sour cream

Cut steak into 1 inch cubes. Combine flour with spices, pepper and salt. Dip pieces of steak in seasoned flour. Heat salad oil in heavy frying pan or Dutch oven. Brown the meat in hot oil. When meat is well browned, sprinkle it with remaining seasoned flour. Stir until the flour is well browned. Dissolve the bouillon cubes in hot water and pour over browned meat.

Cover and simmer over low heat about 2 hours or until meat is tender. Meanwhile, melt the butter in a small saucepan. Add the almonds and cook until dark brown. At serving time, stir in the almonds into the stew along with the mushrooms and their liquid, and the drained cherries. Simmer about 10 minutes or until bubbling hot. Blend in sour cream and serve at once accompanied by buttered noodles or steamed rice.

Makes 6 servings.