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.