BEEF STROGANOFF WITH PIMIENTO RICE

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[edit] Description

Makes 6 servings.

[edit] Ingredients

• 1 1/2 pounds boneless chuck roast, cut into thin, narrow strips
• 2 tablespoons oil
• 2 small bay leaves
• 2 cloves garlic, crushed
• 3 cups beef broth, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chopped onions, divided
• 1/3 cup flour
• 1/2 cup sherry (optional)
• 1/2 cup sour cream
• 1/2 cup chopped green pepper
• 1 tablespoon butter or margarine
• 3 cups cooked rice
• 1/4 cup diced pimientos

[edit] Directions

Cook meat in shortening until brown in large skillet. Add bay leaves, garlic and 2 cups broth. Cover; simmer 1 hour or until meat is tender. Add salt, pepper and 2 cups onions. Mix a little broth with the flour and blend to a smooth paste. Add rest of broth and wine. Stir into meat mixture. Cook about 10 minutes longer. Remove from heat; remove bay leaves. Stir in sour cream. Meanwhile, cook green pepper and remaining 1/2 cup Onion in butter until tender. Stir in rice; season with additional salt and pepper. Heat thoroughly. Add pimientos; fluff lightly with a fork. Serve Stroganoff over pimiento rice.