Paprikash Casserole **** 10/95

Categories:
beef, casserole, ToTryAgain

2 tablespoon salad oil; separated
1 1/2 lb stew meat
2 onions; large
2 tablespoon paprika
1 tablespoon flour
1 1/4 teaspoon salt
1/2 cup sour cream
1 cup brown rice
2 tablespoon parsley

Dredge stew meat in flour; brown in a dutch oven in 1 tb of oil. Remove meat when browned. Thinly slice onions and cook until lightly browned in remaining Tb. of oil. Stir in paprika; cook 1 minute. Mix flour in 1 1/2 cup water; stir into onion mixture with salt. Return meat to dutch oven and bake in a 350 degree oven for 1 1/2 hours or until meat is tender, stirring once halfway through cooking time. If you like, transfer all ingredients to a 3 quart covered casserole to bake the paprikash. When meat is done, stir in the sour cream. During last fifty minutes of cooking paprikash, prepare rice as directed on package. Toss rice with parsley. Serve paprikash with rice.

Yield: 6 servings