Beef Béchamel

• 3 lbs. round steak, pounded and cut in bite size pieces
• 2 cups onions, thinly sliced
• 1/4 cup butter
• 1/2 cup flour
• 1-1/2 cup water
• 1 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1 pint sour cream
• 1 cup sliced mushrooms, sautéed
• 1 tbl. angostura aromatic bitters

Sauté onions in butter until transparent. Remove from pan. Dust beef with flour and brown in butter in the same pan. Add onions, water and seasonings. Cover and simmer slowly for 1-1/2 hours or until tender adding more water if necessary.

At serving time, add sour cream, mushrooms and bitters. Heat together thoroughly, but do not boil. Served with browned rice. Serves 8 with fruit salad.