Harty and easy ... why not? You can make this dish ahead--just add the sour cream later. The sirloin steak can be substituted for the veal for an Italian twist.
A delicious and so easy, meal for all the family and so versatile. It can be accompanied by rice or mash, salad or vegetables and can even be cooked in a large batch and frozen for later meals.
In a large casserole dish, combine beef, 1/2 cup stock, mushrooms, onion,
paprika, salt, pepper, caraway.
Cover, cook on HIGH 10 minutes and then at MEDIUM-LOW for 22 minutes or until meat is tender, stiring occasionally.
Blend flour with remaining stock; stir until smooth and mix into meat dish.
Cook at HIGH 2 - 3 minutes, or until sauce thickens.
Turn down the heat, stir in the sour cream and serve.
I often add a touch of chilli to give this dish a little kick.
If freezing, it's safer to add the sour cream once it thaws out rather than prior to freezing. This is more likely to prevent separation.
Ingredients
Directions
A delicious and so easy, meal for all the family and so versatile. It can be accompanied by rice or mash, salad or vegetables and can even be cooked in a large batch and frozen for later meals.
In a large casserole dish, combine beef, 1/2 cup stock, mushrooms, onion,
paprika, salt, pepper, caraway.
Cover, cook on HIGH 10 minutes and then at MEDIUM-LOW for 22 minutes or until meat is tender, stiring occasionally.
Blend flour with remaining stock; stir until smooth and mix into meat dish.
Cook at HIGH 2 - 3 minutes, or until sauce thickens.
Turn down the heat, stir in the sour cream and serve.
I often add a touch of chilli to give this dish a little kick.
If freezing, it's safer to add the sour cream once it thaws out rather than prior to freezing. This is more likely to prevent separation.