Cut beef chuck in 1 1/2 inch cubes, dredge in flour seasoned with cayenne and salt and brown in hot oil. Almost cover with water or beef broth and simmer until tender about 1 1/2 to 2 hours. The last half hour add large onion cut into chunks and green pepper cut into rings. When veggies are tender add the sour cream and curry powder. Heat all for 5 - 10 minutes. Can be used over rice, mashed potatoes or as is.