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Prep Time: 15 Minutes Cook Time: 145 Minutes |
Ready In: 160 Minutes Servings: 6 |
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Tender beef dish. Cross between stew and stroganoff. Serve with hot cooked rice. Ingredients:
2 tablespoons vegetable oil |
2 pounds beef stew meat, cut into 1 inch cubes |
2 onions, quartered and sliced |
3 cloves garlic, chopped |
1 teaspoon dill seed |
1 teaspoon paprika |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (14 ounce) can beef broth |
1 cup beef broth |
1 1/2 cups sliced fresh mushrooms |
1/4 cup cold water |
3 tablespoons all-purpose flour |
1 (8 ounce) container sour cream |
Directions:
1. Heat oil in a large pot over medium heat. Add beef, and cook until evenly brown. Stir in onion and garlic, and cook until tender, about 5 minutes. Season with dill seed, paprika, salt, and pepper. Stir in can of broth, and cup of broth; bring to a boil. Reduce heat, cover, and simmer 2 hours. Stir in mushrooms, and simmer for 20 minutes. Mix together flour and water, and stir into stew. Cook until thickened. Stir in sour cream, and heat through, but do not boil.
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