You may also like
Categories:
beef for stew margarine beef bouillon catsup clove garlic salt mushrooms onion flour sour cream noodles margarine poppy seed
Viewed: 44 - Published at: 3 years agoIngredients
- 1 1/2 lb. beef for stew, cut into 1/8-inch slices
- 2 Tbsp. margarine or butter
- 1 1/2 c. beef bouillon
- 2 Tbsp. catsup
- 1 small clove garlic, finely chopped or 1/8 tsp. instant minced garlic
- 1 tsp. salt
- 8 oz. mushrooms, sliced
- 1 medium onion, chopped (1/2 c.)
- 3 Tbsp. flour
- 1 c. dairy sour cream
- 3 or 4 c. hot, cooked noodles
- 1 Tbsp. margarine or butter
- 1 tsp. poppy seed
Method
- Cook and stir beef in 2 tablespoons of margarine or butter in 10-inch skillet over low heat until brown.
- Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet.
- Heat to boiling; reduce heat.
- Cover and simmer until beef is tender, 1 to 1 1/2 hours.
- Stir in mushrooms and onion.
- Cover and simmer until onion is tender, about 5 minutes.
