3 to 4 lb. lean chuck or rump roast
1 tbsp. paprika
2 tsp. salt
1/4 tsp. pepper
2 tbsp. Wesson pure vegetable oil
1/2 c. water
1 bay leaf
1 (4 oz.) can sliced mushrooms, drained
8 to 10 sm. whole white onions, or 4 lg. onions, quartered
8 sm. carrots, whole or cut
2 (8 oz.) cans Hunts tomato sauce
2 tbsp. celery leaves or parsley, chopped
1 c. sour cream (opt.)

Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in hot Wesson in Dutch oven or large pan. Add water and bay leaf; cover and simmer 1 1/2 to 2 hours or until meat is tender. Place mushrooms, onions and carrots over and around meat.

Pour in Hunts tomato sauce. Cover and simmer 60 minutes or until vegetables are done. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Serve with cooked small noodles. Makes 6 to 8 servings.