Slivered Beef Stew

Name: Slivered Beef Stew
Ingredients: 1 12 lbs beef round steak, cut about 3/4-inch thick; 3 tablespoons flour; 14 cup shortening; 2 cups carrots, 1-inch chunks; 1 onion, sliced; 2 potatoes, peeled, 1-inch chunks (may add more); 12 cup celery, sliced (originally called for 1 cup); 1 cup mushroom, sliced (I omit, personal preference); 1 bay leaf; 1 teaspoon salt; 12 teaspoon pepper; 3 cups water (may use some beef broth in place of some of the water); 1 cup sour cream; 2 teaspoons paprika

14 ingredients

9 steps

Ingredients

1 12 lbs beef round steak, cut about 3/4-inch thick
3 tablespoons flour
14 cup shortening
2 cups carrots, 1-inch chunks
1 onion, sliced
2 potatoes, peeled, 1-inch chunks (may add more)
12 cup celery, sliced (originally called for 1 cup)
1 cup mushroom, sliced (I omit, personal preference)
1 bay leaf
1 teaspoon salt
12 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.
2

On waxed paper, coat meat with flour; reserve remaining flour.
3

In large skillet, over medium-high heat, melt the shortening.
4

Cook the meat in the shortening until well browned.
5

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).
6

Heat to boiling.
7

Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
8

In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly.
9

Stir in sour cream and paprika; heat but do not boil.