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