2-3 lbs. beef cut into 1 inch cubes
2 tablespoons oil
1 tablespoon beef bouillon granules
1 tsp.  seasoning salt or to taste
2 tablespoons dried minced onion
6 cups hot water



1/4 cup cold water
3 tablespoons cornstarch
3/4 cup sour cream
1 large can sliced mushrooms, drained

In a large pot or Dutch oven, heat oil over high heat until it shimmers, then add cubed beef and stir frequently until browned on all sides. Add 6 cups hot water, beef bouillon, seasoning salt and dried minced onion. Cover with a lid and bring to a boil. Reduce heat to low and cook until beef is tender, about 1 1/2 hours.

Remove lid and turn heat back up to high. Boil until liquid is reduced by half the original volume, about 3 cups. Mix cornstarch into 1/4 cup cold water. Set pot off heat and add the cornstarch mixture, stirring vigorously until well combined. Turn down heat to medium and set pot back onto heat. Stir constantly until mixture comes to a boil, thickens and turns glossy. Add mushrooms and sour cream and stir till well combined. Turn off heat and serve piping hot over rice, mashed potatoes, or wide egg noodles.

Serves 3-4 generously.