1 cup butter
1 1/2 cups finely chopped onion
1 1/2 lbs. fresh mushrooms, sliced
3 1/2 lbs. beef, top round cut into thin strips
6 tbsp. flour
3 cups bouillon
1 1/2 tsp. salt
6 tbsp. tomato paste
2 tsp. Worcestershire sauce
3/4 cups sour cream
1 1/2 cups heavy cream
8 cups cooked rice
Melt 1/3 cup of the butter in a large saucepan. Add onions and saute until golden; then remove and set aside. Melt 1/3 cup of the butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and the onions.
Cover and simmer gently until beef is tender (about 1 1/2 hours). In the meantime, melt remaining butter and saute mushrooms until lightly browned.
After beef has simmered, add tomato paste, Worcestershire sauce, sour cream, heavy cream and the mushrooms. Heat thoroughly.
Serve over hot rice. Serves 10-12.
Enjoy!
1 1/2 cups finely chopped onion
1 1/2 lbs. fresh mushrooms, sliced
3 1/2 lbs. beef, top round cut into thin strips
6 tbsp. flour
3 cups bouillon
1 1/2 tsp. salt
6 tbsp. tomato paste
2 tsp. Worcestershire sauce
3/4 cups sour cream
1 1/2 cups heavy cream
8 cups cooked rice
Melt 1/3 cup of the butter in a large saucepan. Add onions and saute until golden; then remove and set aside. Melt 1/3 cup of the butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and the onions.
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Cover and simmer gently until beef is tender (about 1 1/2 hours). In the meantime, melt remaining butter and saute mushrooms until lightly browned.
After beef has simmered, add tomato paste, Worcestershire sauce, sour cream, heavy cream and the mushrooms. Heat thoroughly.
Serve over hot rice. Serves 10-12.
Enjoy!