Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Tender beef dish. Cross between stew and stroganoff. Serve with hot cooked rice.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 25 mins
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add beef, and cook until evenly brown. Stir in onion and garlic, and cook until tender, about 5 minutes. Season with dill seed, paprika, salt, and pepper. Stir in can of broth, and cup of broth; bring to a boil. Reduce heat, cover, and simmer 2 hours. Stir in mushrooms, and simmer for 20 minutes. Mix together flour and water, and stir into stew. Cook until thickened. Stir in sour cream, and heat through, but do not boil.

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Note

If it gets too thick, add more beef broth.

Nutrition Facts

547 calories; protein 31.8g; carbohydrates 9.8g; fat 42.1g; cholesterol 118mg; sodium 842.7mg. Full Nutrition
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