2 to 2½ lbs. stew meat, cut into bite-sized pieces
2 tablespoons shortening
1 medium onion, chopped
2 cups water
1 6½-oz. can sliced mushrooms, drained
2 10¾-oz. cans condensed cream of mushroom soup
2 cups sour cream
cooked rice or noodles
Brown meat in shortening in hot skillet. Add the onion and saute for 3 minutes. Add water and mushrooms. Cover with tight fitting lid and simmer for 2 hours, replenishing water if needed. Drain off excess water saving some to thin soup. Add soup and enough water (about ½ cup) to make a thick sauce. Gradually blend in sour cream just before serving.
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