1984 Greenwood Jaycees Recipe Book

Cookbook page 13

Beef Stew, Stroganoff

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BEEF STEW                                                         Leslie Pfeffer

2 lb. beef stew meat
1 small onion, chopped
1 lb. carrots, sliced
6 medium potatoes, cubed
4 bouillon cubes
2 tsp. Kitchen Bouquet
4 c. water
Flour
Seasoning salt
Pepper

Season meat with pepper and seasoning salt. Flour meat in bag. Brown
meat and onion in Dutch oven in Crisco. Dissolve bouillon cubes in
water. Add Kitchen Bouquet. Pour mixture over meat in Dutch oven.
Simmer on stove or bake at 350 degrees for 1 hour. Add carrots and
potatoes. Simmer or bake another hour. For crock pot: Use 2 cups
water instead of 4 cups to dissolve bouillon. Add mixture and all
vegetables to browned meat in crock pot. Cook on low 6-8 hours.

STROGANOFF                                                        Janet Jackson

1 lb. ground beef
1/2 c. onion
11/2 Tbsp, flour
3/4 tsp. salt
1/4 tsp. paprika
Dash pepper
1 can cream mushroom soup
1/2 c. sour cream

Brown ground beef and onion. Add flour, salt, paprika, and pepper. Stir
in soup. Simmer for 15 minutes. Stir in sour cream and heat. Serve on
buns, bread, noodles or rice. Serves 4.




                                    -13-      Greenwood, Ind.