Beef stew
2 lbs. meat, as lean as you can get it.  Cut in large cubes.
Brown in 2 tbsp. oil in large stock pot.  Add one large onion,
chopped.  Cook until liquid is gone and meat starts to brown.
Add  4 cups hot water
     1 tbsp. salt
     1 tbsp. lemon juice
     1 tsp. sugar
     1/2 tsp. pepper
     1/2 tsp. paprika
     2 bay leaves
     1 tbsp. parsely
     1 tsp. rosemary
Simmer covered for 1.5 hours.
Add  2 cups carrots, cut in thick slices
     2 cups potatoes, cut in chunks
     1/2 lb. sliced mushrooms
Cook until vegetables are tender (1/2 hour).
Mix 1/2 cup cold water and 1/4 cup flour.  Bring stew to boil and
add.  Cook 5 min. until thick.