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IngredientsEdit

  • 2 lbs. beef stew meat (1 kg)
  • 2 T pure vegetable oil (30ml)
  • 1 qt. water (1 L)
  • 2 onions (quartered)
  • 4 carrots (cut into chunks)
  • 2 stalks celery (cut into chunks)
  • 1 lb. mushrooms (cleaned) (500 g)
  • 2 cloves garlic
  • 1/2 t oregano (2 ml)
  • 1/2 t thyme (2 ml)
  • 1/4 t paprika (1 ml)
  • 1 T salt (15 ml)
  • 1/4 cup water (60 ml)
  • 2 T cornstarch (30ml)
  • 1 C sour cream (250 ml)

Directions Edit

  1. Fry stew meat in vegetable oil until brown.
  2. Add 1 qt. (1 L) water, onions, carrots, and celery. Cover and bring to boil; reduce heat and simmer 30 minutes.
  3. Add mushrooms, garlic, oregano, thyme, paprika, and salt. Simmer

10 minutes.

  1. Combine 1/4 C (60 ml) water and cornstarch in screw top jar. Shake

until thoroughly blended. Add to stew.

  1. Cook until broth is clear and slightly thickened. Remove from heat.
  2. 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: Edit

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