Adapted from a recipe by the Marietta Diner Restaurant, Marietta, GA, as presented on Food Network’s Diners, Drive-ins & Dives
5 pounds chuck roast- cut into 2-inch cubes
2 yellow onions
1/4 cup of chopped garlic
2 pounds sliced mushrooms
2 bay leaves
1 1/4 Tablespoon black pepper
1 teaspoon salt
1/4 cup paprika
1 cup crushed tomatoes
1 cup of white wine
1/4 cup Worcestershire sauce
1 cup sour cream (such as Tofutti brand, parve)
1 cup Unsweetened MimicCreme
Boil meat for 5 minutes, strain, cool, and rinse with cold water, strain again.
Sauté onions, mushrooms and garlic in olive oil; add meat & sauté together. Add wine, bay leaves, black pepper, salt, crushed tomatoes, and enough additional water to just cover the meat.
Simmer uncovered for about an hour until the meat is tender and liquid is somewhat reduced.
Add sour cream, paprika & Worcestershire; stir well. Add MimicCreme; heat through. Serve over hot egg noodles.
Yield approximately 15 servings