• 2 # boneless chuck cut in bite sized pieces

• ½ cup chopped onion

• 1 clove garlic minced

• ¼ cup bacon drippings

• 1 t. salt

• ½ cup water

• 1 beef bouillon cube

• ½ cup fresh mushrooms or 1 4 oz. can

• 1 t. sherry

• 1 T Worcestershire

• 1 cup sour cream

Shake cubes of meat in light flour in sack, then brown
in bacon drippings with onions and garlic.
Add salt, water, bouillon, mushrooms, sherry, and Worcestershire. Cook
on low heat for 2 ½ hours covered.  Add
sour cream.  Serve with egg noodles.