Slivered Beef Stew

• 1 12 lbs beef round steak, cut about 3/4-inch thick
• 3 tablespoons flour
• 14 cup shortening
• 2 cups carrots, 1-inch chunks
• 1 onion, sliced
• 2 potatoes, peeled, 1-inch chunks (may add more)
• 12 cup celery, sliced (originally called for 1 cup)
• 1 cup mushroom, sliced (I omit, personal preference)
• 1 bay leaf
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 cups water (may use some beef broth in place of some of the water)
• 1 cup sour cream
• 2 teaspoons paprika

1. Cut steak into strips about 3 inches long and 1/4 inch thick.
2. On waxed paper, coat meat with flour; reserve remaining flour.
3. In large skillet, over medium-high heat, melt the shortening.
4. Cook the meat in the shortening until well browned.
5. 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).
6. Heat to boiling.
7. Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
8. In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly.
9. Stir in sour cream and paprika; heat but do not boil.

beef round steak, flour, shortening, carrots, onion, potatoes, celery, mushroom, bay leaf, salt, pepper, water, sour cream, paprika

Taken from www.food.com/recipe/slivered-beef-stew-335979 (may not work)