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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is the recipe that I learned to make beef stew with, as a young cook. I have since modified it but I wanted to put the basics online for my daughters since I just wing it these days. I chose this one because it cooked relatively quickly (compared to my grandmother's recipe). This comes from the 1973 Good Housekeeping Cook Book, which was the cook book I used as a young bride. Ingredients:
1 1/2 lbs beef round steak, cut about 3/4-inch thick |
3 tablespoons flour |
1/4 cup shortening |
2 cups carrots, 1-inch chunks |
1 onion, sliced |
2 potatoes, peeled, 1-inch chunks (may add more) |
1/2 cup celery, sliced (originally called for 1 cup) |
1 cup mushroom, sliced (i omit, personal preference) |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups water (may use some beef broth in place of some of the water) |
1 cup sour cream |
2 teaspoons paprika |
Directions:
1. Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper, coat meat with flour; reserve remaining flour.
2. In large skillet, over medium-high heat, melt the shortening. Cook the meat in the shortening until well browned.
3. Add carrots, onions, potatoes, celery, mushrooms (if using), bay leaf, & pepper, and 3 cups of water (or 1 can of beef broth and 1 cup of water). Heat to boiling.
4. Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
5. In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly. Stir in sour cream and paprika; heat but do not boil.
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