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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.

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