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Prep Time: 0 Minutes Cook Time: 270 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Beef stew with a creamy stroganoff base. Serve with buttered noodles or oven roasted potato wedges. Ingredients:
6 slices bacon, cut into 1/2 inch pieces |
2 lbs. stewing beef |
2 cloves garlic, minced |
2 onions, chopped |
1 lb. mushrooms, sliced |
2 tbsp, olive or vegetable oil |
1/4 tsp. dried marjoram |
1/4 tsp. dried thyme |
3 cans beef bouillion |
1 cup dry red wine |
1/4 cup ketchup |
1 tbsp. brown sugar |
1 tsp. worcestershire sauce |
1 cup sour cream |
1 tsp. salt |
pepper to taste |
Directions:
1. In a Dutch oven cook bacon pieces until just softened. Ad stewing beef and cook until browned on all sides. Set aside.
2. In saucepan cook onions 1 minute in oil, add mushrooms , garlic marjoram and thyme. Cook 5 minutes, until vegetables are soft. Add to Dutch oven with beef.
3. Pour in beef bouillion and bring to a boil. Stir in wine, ketchup, sugar and Worcestershire.
4. Reduce heat and cook covered for approximately 2 1/2 hours.
5. Just before serving, stir in sour cream and salt and pepper to taste.
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