Beef Stew - cooking recipe

Ingredients

2 lb. beef, cubed, dredged in flour and browned in hot fat
2 Tbsp. fat
6 carrots, cut in 2-inch pieces
4 potatoes, cubed
1 c. onions, quartered
1/2 c. diced celery
2 c. water
salt and pepper

Preparation

Take only breasts of ptarmigan, salt and pepper and dip in beaten egg.
Roll in bread crumbs, then saute in butter or other shortening.
Place in roaster or Dutch oven.
Over this, pour 1 cup of sour cream and 2 tablespoons of wine.
Dust generously with paprika.
If desired, add 1 clove minced garlic.
Cook in oven at 350\u00b0 until birds feel tender when pierced with a fork.
This whole bird may be cooked, but the breasts make a greater delicacy.