This beef stroganoff recipe adds a little excitement by adding flame red pimientos! 

1 1/2 pounds boneless chuck roast, cut into thin, narrow strips

2 tablespoons oil

2 small bay leaves

2 cloves garlic, crushed

3 cups beef broth, divided

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

2 1/2 cups chopped onions, divided

1/3 cup flour

1/2 cup sherry (optional)

1/2 cup sour cream

1/2 cup chopped green pepper

1 tablespoon butter or margarine

3 cups cooked rice

1/4 cup diced pimientos

1. Cook meat in shortening until brown in large skillet. Add bay leaves, garlic and 2 cups broth. Cover; simmer 1 hour or until meat is tender. Add salt, pepper and 2 cups onions.  

2. Mix a little broth with the flour and blend to a smooth paste. Add rest of broth and wine. Stir into meat mixture. Cook about 10 minutes longer. Remove from heat; remove bay leaves. Stir in sour cream.

3. Meanwhile, cook green pepper and remaining 1/2 cup onion in butter until tender.

4. Stir in rice; season with additional salt and pepper. Heat thoroughly.

5. Add pimientos; fluff lightly with a fork.

6. Serve Stroganoff over Pimiento Rice.

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