Stew Italiano

Stew Italiano

2 lbs. beef stew meat                                                 1 kg

2 T pure vegetable oil                                                 30 ml

1 qt. water 1 L

2 onions (quartered)                                                   2

4 carrots (cut into chunks)                                         4

2 stalks celery (cut into chunks)                                 2 stalks

1 lb. mushrooms (cleaned)                                         500 g

2 cloves garlic                                                            2 cloves

� t oregano                                                                2 ml

� t thyme 2 ml

� t paprika 1 ml

1 T salt 15 ml

� C water                                                                  60 ml

2 T cornstarch                                                            30 ml

1 C sour cream                                                           250 ml

Fry stew meat in vegetable oil until brown. Add 1 qt. (1 L) water, onions, carrots, and celery. Cover and bring to boil; reduce heat and simmer 30 minutes. Add mushrooms, garlic, oregano, thyme, paprika, and salt. Simmer 10 minutes. Combine � C (60 ml) water and cornstarch in screw top jar. Shake until thoroughly blended. Add to stew. Cook until clear and slightly thickened. Remove from heat. Stir in sour cream.

Yield: 1-1/2 qt. (1.5 L)

Cookbook: Caring & Cooking for the Hyper-Active Child

Author: Mary Jane Finsand

Typed By: Susan alexanderjamesmom@gmail.com

Contributed by :

 * Catsrecipes Y-Group