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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: 
0 Minutes
Servings: 
6

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