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DUTCH OVEN STROGANOFF
2 lbs boneless sirloin, cut into 2 x 1/2in strips
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 can beef broth
1 large onion, sliced
2 cloves garlic, minced
1 tbs Worcestershire sauce
1 1/4 cups water
2 bay leaves
1/4 tsp paprika
1/2 cups olive oil
1/2 lb fresh mushrooms, sliced
2 packages brown gravy mix
Mix flour, salt, and pepper in small pot. Coat meat
with mixture and brown in Dutch oven in olive oil.
Stir in broth, Worcestershire, water, bay leaves, and
paprika. Bring to simmer. Cook for 1 -1 1/2 hours or
until meat is almost tender. Add mushrooms.
Thicken with gravy 6mix. Serve over cooked egg
noodles or mashed potatoes.
Thanks to Liz Stiles - a Prodigy Scouter
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