2 lg. onions, sliced
1/3 c. oil
1 1/2 to 2 lb. chuck roast, cut into 2 x 1 x 1/2 inch strips
1/2 c. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. beef stock
1 can cream of mushroom soup
1 tbsp. catsup
1 tbsp. Worcestershire sauce
1 c. sour cream
1 (4 oz.) can mushrooms

In skillet brown onions and remove to casserole pan. Dredge meat in mixture of flour, garlic, salt, and pepper. Brown meat and put on top of onions in casserole. Pour off excess fat; add beef stock and bring to boiling, scraping pan. Add mushroom soup, catsup, and Worcestershire sauce; mix well. Pour over meat and onions.

Bake covered in 300 degree oven for 2 hours or until tender. Mixture can be refrigerated overnight. When ready to serve add sour cream and mushrooms. Heat, but do not boil. Serve with rice or noodles.