Recipe: Lea & Perrins Beef Stroganoff Stew

LEA & PERRINS BEEF STROGANOFF STEW

2 1/2 pounds beef stew meat
3 tablespoons vegetable oil
1/2 pound mushrooms, sliced
1 onion, minced
1 clove garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups boiling water
2 tablespoons Worcestershire sauce, divided use
1 teaspoon beef bouillon
1 teaspoon salt
1 cup sour cream
2 tablespoons tomato paste
TO SERVE:
2 tablespoons chopped fresh parsley
hot cooked wide egg noodles

Brown meat in oil on all sides.

Remove meat from pan and saute mushrooms, onion, and garlic.

Gradually add flour to make a roux. Gradually add water, 1 tbsp Worcestershire sauce, bouillon, and salt. Add meat, cover, and simmer until meat is tender (about1 1/2 hours).

Combine sour cream with tomato paste and remaining 1 tbsp Worcestershire sauce. Stir into meat and heat through.

Add parsley and serve over broad noodles.

Servings: 6
Source: Lea & Perrins - Exciting Ideas Cookbook