1. Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper, coat meat with flour; reserve remaining flour. 2. In large skillet, over medium-high heat, melt the shortening. Cook the meat in the shortening until well browned. 3. 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). Heat to boiling. 4. Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally. 5. In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly. Stir in sour cream and paprika; heat but do not boil. ---------------------------------------------------------------------------
Nutrition
Ingredients
