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SLIVERED BEEF STEW 1 1/2 lb. beef round steak (3/4-inch thick) 3 Tbsp. flour 1/4 c. shortening 2 c. (1-inch) carrot chunks 2 large onions, sliced 1 large potato, cut in 1-inch chunks 1 c. sliced celery 1 c. sliced mushrooms 1 bay leaf salt 1/2 tsp. pepper 1 c. sour cream 2 tsp. paprika Forty-five minutes before serving: Cut steak into strips about 3-inches long and 1/4-inch thick. On waxed paper, coat meat with flour; reserve remaining flour. In large skillet over medium-high heat in hot shortening, cook meat until well browned. Add carrots, onions, potato, celery, mushrooms, bay leaf, 2 teaspoons salt, pepper and 3 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are fork-tender, stirring occasionally. In cup, combine remaining flour with 1 teaspoon salt; stir into mixture and cook until thickened slightly, stirring constantly. Stir in sour cream and paprika; heat, but do not boil. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |