Tender meat in a rich sauce, with a great variation
Original recipe yields
6–8 servings
Cooking day instructions
Melt 2 T. butter in Dutch oven (or large, deeper stockpot) over low heat. Add onion and mushrooms and brown lightly. Remove from pan. Add more butter (1–2 T.) to pan and melt; add beef in 2 or 3 batches and brown. (You may need to turn heat up slightly to brown meat.) Put beef, mushrooms, and onions back into pan.
Combine tomato sauce, Worcestershire sauce, sugar, paprika, salt, pepper, and garlic. Pour sauce over meat. Cover and cook slowly over low heat for 2½ hours or until meat is tender. Stir occasionally. (Recipe may also be prepared in Crock-Pot for 8–10 hours on low, until beef is tender.) Cool meat mixture. Freeze, using freezer bag method.
Serving day instructions
Thaw meat completely and warm in saucepan until heated through. Do not allow beef mixture to boil when heating. Serve over rice or hot buttered noodles.
*Variation using sour cream: Just before serving, add sour cream to beef mixture. Stir until smooth and heated through. Do not boil.