Beef Bits in Sour Cream


Category: meat



1 pound chuck roast or flank steak cut into cubes
2 tablespoons cooking oil
1 medium onion sliced
2 cups + 3 tablespoons water
1 tablespoon Worchestershire sauce
8 ounces sour cream
3 tablespoon grated parmesan cheese
Salt and pepper to taste
1 tablespoon corn starch or your favorite thickener
1 cup each mushrooms, wine or beer (optional)
1 cup long-cooking rice
1 tablespoon butter
2 cups water
1/2 teaspoon (tsp) salt

Cooking Time: 1 hour


In a 3 quart sauce pan, bring 2 cups water to boil. Add rice, butter, and salt. Boil one minute. Cover and reduce temperature to low simmer. When you are ready to add the thickener to the beef, or about 40 minutes, remove the rice from the burner. Do not lift the lid. The rice will stay hot and fluffy for up to two hours if you don't lift the lid. Brown beef in enough oil to cover the bottom of a heavy skillet. Add onions and 1 cup of water. Simmer until onions are clear. Add sour cream, cheese, Worchestershire sauce, second cup of water, (mushrooms), salt and pepper. (Wine or beer may be substituted for an equal amount of water for a richer flavor.) Stir and cover. Simmer for 40 to 45 minutes. Mix thickener with 3 tablespoons cold water. Stir until smooth. Stir into beef mixture a little at a time. Keep stirring until the sauce reaches a slightly thinner consistency than you prefer in your gravy. Simmer about 5 to 10 minutes. Serve beef over rice.

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