Stroganoff Stew Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Stroganoff Stew is. Stock up on bags full of beef as you will want to make this dish a lot. Delicious dish can be made within not more than 145 minutes. This dish is never going to fail as a Main Dish. In my view, if one calls oneself a good cook, one must have a personal recipe of Stroganoff Stew, just like I do.
Summary
Preparation Time15 MinCooking Time2 Hr 10 Min
Ready In2 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientBeef
Reviewed By :
Rashmi
Ingredients
Boneless chuck - 1 (about 3 1/2 pounds)
Shortening - 2 tablespoons
Condensed cream of mushroom soup - 2 cans (10 1/2 ounces each)
Sour cream - 1/2 cup
Water - 1/2 cup
Paprika - 1 teaspoon
Pepper - dash
Carrots - 1 pound, halved
Whole small white onions - 1 pound
Cooked wide noodles - as required
Directions
GETTING READY
1) Trim off the fat from the beef chuck and slice into 1-inch cubes.
MAKING
2) In a large heavy pan, saute the beef in shortening, until browned; pour off the excess drippings.
3) Stir in the mushroom soup, sour cream, water, paprika, and pepper.
4) Cover and cook over a low heat, stirring occasionally for 1 hour.
5) Stir in the onions and carrots, mix thoroughly.
6) Cover and cook over a low heat, stirring occasionally for another 1 hour, or until the beef and vegetables are tender.
SERVING
7) Serve the Stroganoff Stew, immediately with cooked wide noodles.
1) Trim off the fat from the beef chuck and slice into 1-inch cubes.
MAKING
2) In a large heavy pan, saute the beef in shortening, until browned; pour off the excess drippings.
3) Stir in the mushroom soup, sour cream, water, paprika, and pepper.
4) Cover and cook over a low heat, stirring occasionally for 1 hour.
5) Stir in the onions and carrots, mix thoroughly.
6) Cover and cook over a low heat, stirring occasionally for another 1 hour, or until the beef and vegetables are tender.
SERVING
7) Serve the Stroganoff Stew, immediately with cooked wide noodles.
