|Beef||1 1⁄2 Pound|
|Vegetable oil||3 Tablespoon|
|Onion||1 , diced|
|Canned tomatoes||10 Ounce (1 Can)|
|Canned mushrooms||4 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Rice||2 Cup (32 tbs) (Brand)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Beef bouillon cubes||2 , crushed|
|Chopped parsley||1 Tablespoon|
Cut beef into 1-1/2-inch cubes.
Dredge in flour seasoned with salt and pepper.
In a large skillet heat oil.
Add beef cubes.
Brown on all sides.
Add onion and brown lightly.
Add paprika and remaining seasoned flour.
Stir until smooth.
Add liquid from tomatoes.
Cook, stirring constantly, until smooth.
Add mushrooms with liquid.
Simmer 1 hour or until meat is tender.
Refrigerate until ready to use.
Before serving, stir in sour cream and heat without boiling.
Add salt and pepper to taste.
Combine rice, water and bouillon cubes.
Bring to a vigorous boil.
Cover and simmer until all liquid is absorbed, about 5 minutes.
Dice reserved tomatoes.
Combine with parsley and rice.
Toss to mix well.
Shape rice-tomato mixture on serving platter.
Spoon Beef Paprikash over rice.