Stroganoff Stew Recipe
Ingredients
| Boneless chuck - 1 (about 3 1/2 pounds) | ||
| Shortening | 2 Tablespoon | |
| Condensed cream of mushroom soup | 2 Can (10oz) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Pepper | 1 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.
Chef
