Swedish Chuck Stew Recipe
Ingredients
3 1/2-pound boned chuck roast (about 2-inches thick)
2 tablespoons shortening
2 cans (10 1/2 ounces each) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 teaspoon paprika
Generous dash pepper
1 pound medium carrots, halved
1 pound whole small white onions
Cooked wide noodles
Directions
Trim fat from meat and cut into 1-inch cubes.
In large heavy pan, brown beef in shortening; pour off fat.
Add soup, sour cream, water, paprika, and pepper.
Cover; cook over low heat 1 hour.
Stir now and then.
Add vegetables.
Cover; cook over low heat 1 hour more or until meat and vegetables are tender.
Stir now and then.
In large heavy pan, brown beef in shortening; pour off fat.
Add soup, sour cream, water, paprika, and pepper.
Cover; cook over low heat 1 hour.
Stir now and then.
Add vegetables.
Cover; cook over low heat 1 hour more or until meat and vegetables are tender.
Stir now and then.
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