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1
Heat the stock in a small saucepan or in the microwave; the liquid need not boil, just become hot to the touch.
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2
Soak the mushrooms in it.
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3
Put 2 tablespoons of the fat or oil in a large skillet or flameproof casserole with a lid and place over medium-high heat.
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4
When the fat or oil is hot, add the onions and cook just until they soften, about 5 minutes.
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5
Remove with a slotted spoon.
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6
Add the remaining fat or oil to the pan and wait a minute or so.
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7
Add the beef and brown it well on both sides, about 10 minutes, adjusting the heat so the meat browns but does not burn.
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8
Sprinkle the meat with salt and pepper as it browns.
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9
Meanwhile, trim the softened mushrooms of any tough parts.
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10
When the meat is browned, return the onions to the pan along with the tomato paste if youre using it, the mushrooms and their soaking liquid, and the bay leaves; stir once, then cover.
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11
Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 45 minutes or as long as 1 1/2 hours); check occasionally to make sure the mixture is not drying out (unlikely, but if it is, add a little more stock or water).
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12
When the meat is tender, taste and adjust the seasoning, garnish, and serve.
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13
When the meat is almost tender, stir in 1 cup sour cream into which you have whisked 1 tablespoon flour.
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14
Finish as directed.
