Beef Stroganoff
2 pounds lean round beef steak (sliced thin), 2 large onions (chopped), Shortening (enough to sauté onions and meat), 1 1/2 cups tomato juice, 2 bay leaves, 2 teaspoons soy sauce, 2 tablespoons Worcestershire sauce, Dash of Tabasco, Salt, pepper, paprika, 2 cloves garlic (minced) 5 tablespoons flour, 2 small cans mushrooms (save juice), 1 pint sour cream, 2 cans fried onions (for garnish) Sauté onions in shortening. Pour into deep pot. Sauté meat and pour into pot. Add tomato juice, seasoning and sauces. Let bubble up and cook slowly about 30 minutes, until meat is tender but not falling apart. Taste meat for tenderness (don't over cook). Add tomato juice and thicken with flour mixed with the juice from the canned mushrooms. Add mushrooms and sour cream. Serve on rice and top with crisp, canned fried onions.
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