Paprikash Casserole

In 4- to 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook beef cubes, half at a time, until meat is well browned, removing them to bowl as they brown. Meanwhile, thinly slice onions; cut each mushroom in half if large.

In drippings remaining in Dutch oven and 1 tablespoon salad oil, cook onions and mushrooms until lightly browned. Stir in paprika; cook 1 minute.

Mix flour and 1 1/2 cups water; stir into onion mixture with salt. Return meat to Dutch oven; over high heat, heat to boiling. Cover Dutch oven and bake in 350 degrees F oven 1 1/4 hours or until meat is fork-tender, stirring once halfway through baking time (if you like, transfer all ingredients to a 3-quart covered casserole to bake the paprikash). When meat is done, stir in sour cream.

During last 50 minutes of cooking paprikash, prepare brown rice as label directs. Toss rice with chopped parsley. Serve paprikash with rice.