Beef Stroganoff with Pimento Rice

Description
Makes 6 servings

Ingredients

 * 1½ 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
 * 1½ teaspoons salt
 * ¼ teaspoon ground black pepper
 * 2½ cups chopped onions, divided
 * ⅓ cup flour
 * ½ cup sherry (optional)
 * ½ cup sour cream
 * ½ cup chopped green pepper
 * 1 tablespoon butter or margarine
 * 3 cups cooked rice
 * ¼ cup diced pimentos

Directions

 * 1) Cook meat in shortening until brown in large skillet.
 * 2) Add bay leaves, garlic and 2 cups broth.
 * 3) Cover; simmer 1 hour or until meat is tender.
 * 4) Add salt, pepper and 2 cups onions.
 * 5) Mix a little broth with the flour and blend to a smooth paste.
 * 6) Add rest of broth and wine.
 * 7) Stir into meat mixture.
 * 8) Cook about 10 minutes longer.
 * 9) Remove from heat; remove bay leaves.
 * 10) Stir in sour cream.
 * 11) Meanwhile, cook green pepper and remaining ½ cup onion in butter until tender.
 * 12) Stir in rice; season with additional salt and pepper.
 * 13) Heat thoroughly.
 * 14) Add pimentos; fluff lightly with a fork.
 * 15) Serve stroganoff over pimento rice.