2 lg. onions, chopped
Shortening, enough to saute onions & meat
2 lbs. lean round steak (heavy beef), slivered
1 1/2 c. tomato juice
2 bay leaves, broken
2 tsp. soy sauce
2 tbsp. Worcestershire sauce
Dash of Tabasco
Salt, pepper & paprika
2 cloves garlic, minced
5 tbsp. flour
2 sm. cans mushrooms (save juice)
1 pt. sour cream
2 cans fried onions (for garnish)

Saute onions in shortening. Pour into deep pot. Saute slivered beef and pour into pot. Add tomato juice, seasoning and sauces. Let bubble up and cook slowly about 30 minutes, until meat is tender but not falling apart. Taste meat for tenderness and don't over cook. Set aside until ready to serve.

(The preceding can be done the day before, as it takes time to sliver meat, especially when doubling the recipe.) When ready to serve, heat tomato-meat mixture and thicken with flour mixed with the juice from the canned mushrooms. Add mushrooms and sour cream. Serve on rice and top with crisp, canned fried onions. Serves 6.

To sliver: Take hard frozen meat and slice in thin pieces while still frozen.