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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sour Cream-Tomato Beef Stew Recipe

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This recipe for Sour Cream-Tomato Beef Stew is from Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 ½ lbs. beef chuck steak, cut into 2X½-inch strips
1 cup Onion, chopped
2 tbsp. Vegetable oil
2 cups Mushrooms, sliced
1 can (14 ½ oz) whole tomatoes
1 can (6 oz) Tomato Paste
½ cup Water
1 tbsp Sugar
1 ½ tsp. Salt
½ tsp. Worcestershire sauce
½ tsp. Pepper
¾ cup Sour Cream
2 tbsp. Bisquick baking mix
⅓ cup Margarine or butter, melted
1 cup sour cream

Directions:
Directions:
Cook beef and onion in oil in Dutch oven until brown. Stir in mushrooms, tomatoes (with liquid), paste, water, sugar, salt, Worcestershire Sauce, and pepper; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer stirring occasionally, until beef is tender, 1 ½ hours. Mix ¾ cup sour cream and 2 tbsp baking mix; stir into stew. Heat to boiling. Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450º until brown (approximately 10 minutes.

Number Of Servings:
Number Of Servings:
5-6

 

 

 

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