1/2 c. cooked rice
1 qt. beef stock (you can use bouillon cubes)
2 tbsp. butter
3 tbsp. chopped onions
1 tbsp. horseradish (fresh, if possible)
1/4 c. chopped green pepper
1/4 c. flour (scant)
1 c. stewed tomatoes (use fresh ones in season)
1 tbsp. cider vinegar

Melt the butter in a saucepan and simmer the chopped onions and the green peppers until they are soft (about 10 minutes). Mix the beef stock with the flour (which you have previously mixed with 1/2 cup of the broth in a cup). Add the stewed tomatoes, then add to the peppers and onions. Simmer for a generous 20 minutes, then add the grated fresh horseradish (or 1 tablespoon bottled horseradish), the vinegar, and the rice.