Beef and vegetables with sour cream

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6
Author Connie Veneracion


  • 500 grams stewing beef cut into very thin strips
  • 1 onion chopped
  • 4 tablespoons butter
  • salt
  • pepper
  • 1 carrot
  • 1 potato
  • kernels from 1 sweet yellow corn see tip on cutting corn off the cob or about 3/4 c. of canned corn kernels, drained
  • 1/2 cup sweet peas thawed if frozen
  • 1/2 to 3/4 cup sour cream
  • 1 tablespoon finely chopped parsley


  • Melt the butter in a pan. Add the beef strips and cook over high heat until lightly browned. Add the chopped onion. Season with salt and pepper. Cook for a few minutes or until the onion bits start to soften. Pour in about a cup and a half of water (broth would be better if you have any). Bring to the boil then lower the heat, cover and simmer for 40 to 50 minutes.
  • About 15 minutes before the beef is done, prepare the vegetables. Peel the carrot and potato. Cut them into half-inch cubes. Add to the beef. Simmer for five minutes. Add the peas and corn kernels. Continue cooking for another 10 minutes or so.
  • Finally, pour in the sour cream. Stir. Allow to return to a simmer. Turn off the heat. Adjust the seasonings. Stir in the parsley. Serve the beef and vegetables with sour cream hot.


My younger daughter, Alex, thought that a bit more tartness would have made the dish taste better. So, you might want to add a tablespoonful or so of lemon juice toward the end of cooking time.