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2 lbs. stewing meat, cut into cubes
Brown sliced onions in a heavy Dutch oven.
In the meantime, coat the meat with flour (toss it together in a plastic bag). I sometimes season the flour with paprika, but is not necessary.
When onions are done, remove from pan. Brown the meat on all sides. Do not crowd the pan; work in batches if necessary.
When all meat has been browned, add all the meat back into the pan, and put the onions back in. Add 1/2 cup water and 1/2 cup thick sauce. If you have red wine, you can use that either in place of the water or in addition to it.
Bring to a boil, then lower to a simmer. Cook, covered, over low heat, until meat is tender, about 2 hours, stirring periodically (to make sure that meat doesn't stick to bottom of pan and it all cooks evenly). Add the prepared horseradish and non-dairy sour cream. Mix well so it is all blended. Serve over wide egg noodles.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
Flour
4 onions (or more)
1/2 cup water (or red wine, see directions below)
1/2 cup thick sauce (like sweet and sour or other marinade)
2 tbsp. horseradish
1/2 cup non-dairy sour cream
This a recipe I got from my co-workers when I was first married. They all contributed their "best" and put it into a binder for me.