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Stroganoff Stew

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Ingredients
  Boneless chuck 3 1⁄2 Pound (1 Piece)
  Shortening 2 Tablespoon
  Condensed cream of mushroom soup 21 Ounce (2 Cans, 10 1/2 Ounces Each)
  Sour cream 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
  Pepper 1 Dash
  Carrots 1 Pound, halved
  Small whole white onions 1 Pound
  Cooked wide noodles 1 Cup (16 tbs) (Use As Required)
Directions

GETTING READY
1) Trim off the fat from the beef chuck and slice into 1-inch cubes.

MAKING
2) In a large heavy pan, saute the beef in shortening, until browned; pour off the excess drippings.
3) Stir in the mushroom soup, sour cream, water, paprika, and pepper.
4) Cover and cook over a low heat, stirring occasionally for 1 hour.
5) Stir in the onions and carrots, mix thoroughly.
6) Cover and cook over a low heat, stirring occasionally for another 1 hour, or until the beef and vegetables are tender.

SERVING
7) Serve the Stroganoff Stew, immediately with cooked wide noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
130 Minutes
Ready In: 
145 Minutes
Servings: 
6

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Your rating: None
4.05
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 804 Calories from Fat 287

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 4.1 g20.3%

Trans Fat 0.7 g

Cholesterol 12.9 mg4.3%

Sodium 458.4 mg19.1%

Total Carbohydrates 49 g16.4%

Dietary Fiber 7.1 g28.2%

Sugars 9.7 g

Protein 79 g158.5%

Vitamin A 263.8% Vitamin C 18%

Calcium 7.8% Iron 8.6%

*Based on a 2000 Calorie diet

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Stroganoff Stew Recipe