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 (about1 1/2 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@leading.net> on May
8, 1998
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