Beef Stroganoff With Mushroom And Bell Pepper
|Rice||1 Cup (16 tbs)|
|Beef consomme||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Lean beef cubes||2 Pound, diced into 1-inch squares|
|Butter||1 Cup (16 tbs)|
|Onion||1 , diced|
|Mushrooms||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Bell pepper||1⁄2 , diced|
|Garlic||1 Clove (5 gm), diced|
|Garlic salt||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Wine vinegar||3 Tablespoon|
Boil rice in one part beef consomme and one part water, following package directions, until golden brown.
Saute beef cubes in butter until brown.
After meat begins to brown, add onions, mushrooms, Tabasco, Worcestershire sauce, bell pepper, garlic clove and garlic salt.
When these ingredients begin to soften, add sour cream, heavy cream and wine vinegar.
Now add the flour.
Let this mixture continue to simmer for 1 hour or until meat cubes are completely tender.5