3 lbs. boneless chuck, cut up for goulash
2 cans consomme soup
1 onion
2 bay leaves
1/2 pt. sour cream
Water
1/2 tsp. curry powder

Trim fat off meat and then brown meat in pot on all sides, when meat is nearly all browned, add sliced up onion and brown with meat, then add water (about two 8 ounce glasses), mix meat with water (water should turn brown), can consomme soup, bay leaf, curry powder, then bring to a boil and add sour cream, keep mixing sour cream until it is smooth and then turn flame down, cover and simmer until tender (about 2 to 3 hours). When done thicken gravy with flour and water or corn starch.