Slivered Beef Stew

This is the recipe that I learned to make beef stew with, as a young cook. I have since modified it but I wanted to put the basics online for my daughters since I just wing it these days. I chose this one because it cooked relatively quickly (compared to my grandmother's recipe). This comes from the 1973 Good Housekeeping Cook Book, which was the cook book I used as a young bride.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

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

Directions

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.