Yield: 6 Servings
|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 cup||Sour cream|
|2 tablespoons||Tomato paste|
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