Beef stroganoff stew

Yield: 6 Servings

Measure Ingredient
2½ pounds Beef stew meat
3 tablespoons Vegetable oil
½ pounds Mushrooms; sliced
1 \N Onions; minced
1 \N Garlic cloves; minced
3 tablespoons All-purpose flour
2½ cup Water; boiling
1 teaspoon Beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon Salt
1 cup Sour cream
2 tablespoons Tomato paste
2 tablespoons Parsley

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

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