Click on a category to see more recipes in this category
Ingredients
4 Slices bacon, diced
2 Pounds lean stew beef
1 1/2 Cups onion, chopped
1 Clove garlic, minced
1 1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1/2 Teaspoon dried marjoram
2/3 Cup dry white wine (I like Chardonnay)
2 Cups sour cream
3 Teaspoons fresh parsley, chopped
Paprika
Instructions
In a Dutch oven or large, deep skillet, saut� bacon until browned. Remove bacon; set aside. Add beef to bacon drippings in pan; brown on all sides. Add onion and garlic; cook until onion is just tender, about 5 minutes. Stir in bacon, salt, pepper, marjoram, and wine. Bring to a boil; cover and simmer for 1 1/2 hours, until beef is tender.
Check occasionally and add a little beef broth or water if necessary. Stir in sour cream; heat through. Sprinkle with parsley and paprika. Serve with cooked noodles, if desired.