Beef, Sour Cream and Noodle Casserole 4 slices bacon, diced 2 lb. lean stew beef 1-1/2 cups onion, chopped 1 clove garlic, minced 1-1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. dried marjoram 2/3 cup dry white wine 2 cups sour cream 3 tsp. fresh parsley, chopped Paprika In a Dutch oven or large, deep skillet, sauté 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. Serves 6 to 8.
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