1/2 c. cooked rice
1 qt. beef stock
2 tbsp. butter
3 tbsp. onion, chopped
1/4 c. green pepper, chopped
1/4 c. flour
1 c. stewed tomatoes
1 tbsp. cider vinegar
1 tbsp. horseradish

Melt butter and simmer onions and green pepper until soft (10 minutes). Mix half cup beef broth with flour, and add mixture to rest of broth. Add tomatoes, then peppers and onions. Simmer for at least 20 minutes. Then add horseradish, vinegar and rice. Serves 6.