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Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Beef stew meat

  2. 3 tablespoons 45ml Vegetable oil

  3. 1/2 lb 227g / 8oz Mushrooms - sliced

  4. 1 Onions - minced

  5. 1 Garlic cloves - minced

  6. 3 tablespoons 45ml All-purpose flour

  7. 2 1/2 cups 592ml Water - boiling

  8. 1 teaspoon 5ml Beef bouillon

  9. 2 tablespoons 30ml Worcestershire sauce

  10. 1 teaspoon 5ml Salt

  11. 1 cup 237ml Sour cream

  12. 2 tablespoons 30ml Tomato paste

  13. 2 tablespoons 30ml Parsley

Instructions Jump to Ingredients ↑

  1. Brown meat in oil on all sides (about 15 minutes). Remove meat and saute mushrooms, onion and garlic (about 5 minutes).

  2. Gradually add flour to make a roux. Gradually add water, bouillon, salt, 1 tbs Worcestershire and meat.

  3. Add meat, cover, and simmer until meat is tender (about 1 1/2 hours).

  4. Combine sour cream with tomato paste and remaining Worcestershire sauce. Stir into meat and heat through. Add parsley and serve over broad noodles.

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