Into large skillet, put garlic, half the oil and shredded steak and saute
well. When brown pour juice off into another pan. Dredge beef with half the
flour, add tomato juice stirring constantly til thick and smooth - set
aside. Pour liquid off mushrooms into other juice. Saute mushrooms and
onions in another skillet using rest of oil. To liquid mixture add bay
leaves, salt, pepper, paprika, soy sauce, and worcestershire sauce. Use
rest of flour to make a medium sauce. Mix all into a larger pan. When
mixture comes to a bubble, slowly add the sour cream. Do not boil.( add
sour cream just before serving. Serve over noodles or rice.
Recipe by: moms
Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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