Slivered Beef Stew

Ingredients

• 1 12 lbs beef round steak
• cut about 3/4-inch thick
• 3 tablespoons flour
• 14 cup shortening
• 2 cups carrots
• 1-inch chunks
• 1 onion
• sliced
• 2 potatoes
• peeled
• 1-inch chunks (may add more)
• 12 cup celery
• sliced (originally called for 1 cup)
• 1 cup mushroom
• sliced (I omit
• personal preference)
• 1 bay leaf
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 cups water (may use some beef broth in place of some of the water)
• 1 cup sour cream
• 2 teaspoons paprika

Instructions

1. Cut steak into strips about 3 inches long and 1/4 inch thick.
2. On waxed paper, coat meat with flour; reserve remaining flour.
3. In large skillet, over medium-high heat, melt the shortening.
4. Cook the meat in the shortening until well browned.
5. Add carrots, onions, potatoes, celery, mushrooms (if using), bay leaf, & pepper, and 3 cups of water (or 1 can of beef broth and 1 cup of water).
6. Heat to boiling.
7. Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
8. In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly.
9. Stir in sour cream and paprika; heat but do not boil.