1 1/2 lb. lean beef (bottom round or chuck)
2 tbsp. vegetable oil
2 onions, chopped
1 clove garlic, minced
1 (14 1/2 to 16 oz.) can Italian plum tomatoes, cut up
3 c. water
2 tbsp. bouillon flakes or powder
2 tbsp. brown sugar
1 tbsp. lemon juice
4 potatoes, peeled and cubed
3 carrots, cut into sm. pieces
1 lg. head cabbage, sliced
1/2 tsp. salt
Black pepper to taste

Cut meat into bite-size pieces, approximately 1 inch cubes. Heat oil in pan; add beef and brown. Pour off fat. Add onions and garlic. Cook until soft but not brown. Add tomatoes with the juice, water, bouillon, sugar, and lemon juice. Simmer covered for approximately 1 hour or until meat is tender. Add potatoes and cabbage and cook another 10-15 minutes, bringing to a boil. Cook until potatoes and cabbage are soft. Taste and add more seasonings, if desired. Serves 6.