I have been making this recipe for over twenty years and it seems to be working well for me when I have a group of meat-lover friends for dinner. Everyone likes it.

With grocery prices and especially price of meat going up, this dish is economical and fantastic to make for a larger group.

I usually serve it with delicious whipped potatoes. They seem to go wonderfully together and everyone also  enjoys some pickles, like dill pickles, pickled beets or hot pepper rings on the side.  Depending on the season, sometimes I like to also serve my creamy cucumber salad.

Happy Cooking!

3 lb. (1-1/2 Kg.) Sirloin Steaks
3 tbsp. vegetable oil
2 onions, chopped
1-1/2 tsp. paprika
2 medium tomatoes, chopped
1 medium red pepper, chopped
1-1/2 lb. (750 gr.) mushrooms
1 tsp. seasoning salt
Salt and pepper, to taste

Finishing Sauce:
2 tbsp. flour
2 tbsp. sour cream
1/4 cup water

DIRECTIONS

Prepare sirloin steak by cutting the meat  into approximately, 3 inch by 1/4 inch thick pieces. Set aside.

Place oil in a large pot; add chopped onions and sauté for a few minutes until onions become translucent.  Add a splash of water to prevent burning.

Sprinkle with paprika and place meat slices on top. Toss around with a spoon and then,  add the tomatoes, peppers and about a cup of water, just enough to cover the meat.

Cook on medium heat until meat is tender, adding more water if needed. (this would take about 45 -60 minutes, or longer, depending on the cut of meat.)

Add the sliced mushrooms and cook until meat is well done, (for about 15 more minutes). Season with seasoning salt, and pepper, to taste.

To make the sauce:

To make the sauce, mix together the flour, sour cream and enough water to form a smooth, lamp free, milky  sauce. Slowly pour over the meat and mushroom stew. Cook for 3-4 minutes longer stirring from time to time, until all bubbly.

Serve with mashed potatoes.

Makes: 8-10 servings