| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Beef, Pasta | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Beef stew meat |
| 3 | tb | Vegetable oil |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Onions; minced | |
| 1 | Garlic cloves; minced | |
| 3 | tb | All-purpose flour |
| 2 1/2 | c | Water; boiling |
| 1 | ts | Beef bouillon |
| 2 | tb | Worcestershire sauce |
| 1 | ts | Salt |
| 1 | c | Sour cream |
| 2 | tb | Tomato paste |
| 2 | tb | Parsley |
INSTRUCTIONS
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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