Beef Stroganoff with Pimento Rice

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds boneless chuck roast, cut into thin, narrow strips
 * 2 tablespoons oil
 * 2 small bay leaves
 * 2 cloves garlic, crushed
 * 3 cups beef broth, divided
 * 1 1/2 teaspoons salt
 * 1/4 teaspoon ground black pepper
 * 2 1/2 cups chopped onions, divided
 * 1/3 cup flour
 * 1/2 cup sherry (optional)
 * 1/2 cup sour cream
 * 1/2 cup chopped green pepper
 * 1 tablespoon butter or margarine
 * 3 cups cooked rice
 * 1/4 cup diced pimientos

Directions
Cook meat in shortening until brown in large skillet. Add bay leaves, garlic and 2 cups broth. Cover; simmer 1 hour or until meat is tender. Add salt, pepper and 2 cups onions. Mix a little broth with the flour and blend to a smooth paste. Add rest of broth and wine. Stir into meat mixture. Cook about 10 minutes longer. Remove from heat; remove bay leaves. Stir in sour cream. Meanwhile, cook green pepper and remaining 1/2 cup Onion in butter until tender. Stir in rice; season with additional salt and pepper. Heat thoroughly. Add pimientos; fluff lightly with a fork. Serve Stroganoff over pimiento rice.