Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef Stew Meat, cut in small pieces |
| ¼ cup | Butter Or Vegetable Oil |
| 2 larges | Onions, chopped |
| 1 \N | Clove Garlic, chopped |
| 1 tablespoon | (Heap) Paprika |
| 1½ teaspoon | Salt |
| 1 cup | Beef Stock, OR |
| 2 \N | Beef Bouillon Cubes, |
| \N \N | Dissolve In 1 C Water |
| 3 tablespoons | Dry White Wine |
| 2 tablespoons | Flour |
| 3 tablespoons | Water |
| 1 cup | Sour Cream |
| \N \N | Black Olives, for garnish |
| \N \N | Chopped Parsley, for |
| \N \N | Garnish |
Brown beef cubes in butter or oil in a Dutch oven. Remove meat and brown onions and garlic. Return meat, add paprika and salt, and stir.
Add stock and wine. Bring to a boil, then reduce heat and simmer slowly, covered, for about 2 hrs or until tender. Blend flour in 3 Tbs water, add to pot, and cook for 10 mins more. Remove from heat and gently stir in sour cream. Garnish with black olives and parsley.
Wonderful over noodles, mashed potatoes, or rice.
Yield: 6 to 8 servings
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co