STEW with Sour Cream and Mushrooms.
*Your choice to use cubed veal, pork
or beef or a mixture of all or any two.
Ingredients
1-1/2 pound Meat, cubed
2 tablespoon shortening
1 large onion chopped
1 tablespoon chopped parsley
1 sliced carrot
1 diced potato
1/3 cup chopped celery
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon. black pepper
1/2 lb. fresh mushrooms sliced
2 tablespoon flour
1 pint sour cream (or yogurt)
Water
Method
Melt lard, add chopped onion and fry to lightly brown. Add 2 cup water, chopped parsley, carrots, potato,celery, salt, paprika, black pepper and cubed meat. Cover and cook on medium low for one hour or until meat is tender (add more water in small amounts if needed to keep up the level), add fresh, can or bottled mushrooms and cook until tender. Add flour blended well with 1/3 cup cold water and mix it into the stew until stew thickens; Next add sour cream and simmer a few minutes more.
Serve plain or over cooked rice, noodles, small dumplings or french fries.
Serves 4
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