Beef stroganoff stew

6 Servings

Ingredients

QuantityIngredient
poundsBeef stew meat
3tablespoonsVegetable oil
½poundsMushrooms; sliced
1Onions; minced
1Garlic cloves; minced
3tablespoonsAll-purpose flour
cupWater; boiling
1teaspoonBeef bouillon
2tablespoonsWorcestershire sauce
1teaspoonSalt
1cupSour cream
2tablespoonsTomato paste
2tablespoonsParsley

Directions

Brown meat in oil on all sides (about 15 minutes). Remove meat and sauté mushrooms, onion and garlic (about 5 minutes). Gradually add flour to make a roux. Gradually add water, bouillon, salt, 1 T Worcestershire & meat. Add meat, cover, and simmer until meat is tender (about1½ hours). Combine sour cream with tomato paste and remaining Worcestershire sauce. Stir into meat and heat through. Add parsley and serve over broad noodles.

NOTES : This isn't really a stew, it's just a way to make stroganoff using cheap beef. It's quite tasty, but I prefer the real thing.

Recipe by: Lea & Perrins - Exciting Ideas Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998