The road to the Kingdom is not so pleasant, and comfortable, and easy, and flowery, as many dream. It is not a bright sunny avenue of palms. It is not paved with triumph, though it is to end in victory. The termination is glory, honor, and immortality; but on the way, there is the thorn in the flesh, the sackcloth, and the cross. Recompense later; but labor here! Rest later; but weariness here! Joy and security later; but here endurance and watchfulness – the race, the battle, the burden, the stumbling block, and oftentimes the heavy heart.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Russian	Russian, Meats	6	Servings

INGREDIENTS

2	tb	Flour
		Salt
		Pepper
2	lb	Top sirloin, cut into thin strips 1" wide
		Butter
1	md	Onion, chopped
1/4	lb	Small button mushrooms
1	cn	Tomato sauce (8 oz)
1		Bay leaf
1	c	Sour cream

INSTRUCTIONS

Combine flour and salt and pepper to taste. Add beef strips and toss
to coat evenly. Melt 2 tablespoons butter in large skillet over
medium heat. Add onion and cook until just beginning to become
tender. Add mushrooms and cook briefly. Remove from pan. Add
additional 2-3 tablespoons butter as necessary to saute meat. Add
floured beef and cook until lightly browned.
Combine beef and onion-mushroom mixture in casserole. Stir in tomato
sauce and tuck in bay leaf. Cover and bake at 350'F. about 1 hour, or
until meat is tender. Just before serving, stir in sour cream.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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