Beef Stroganoff

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	Preparation	15 minutes
	Cooking	75 minutes
	Ready In	9 hours

Ingredients

3	pounds	beef, tenderloin	thinly sliced
2	teaspoons	paprika
2	teaspoons	salt
1	teaspoon	black pepper	ground
1/2	cup	butter	divided
2	cloves	garlic	thinly sliced
1/2	pound	mushrooms	sliced
1/2	cup	flour, all-purpose
1	cup	beef broth
1	teaspoon	basil	dried
1/8	teaspoon	rosemary leaves	dried
1	teaspoon	lemon juice
1/2	cup	white wine	dry
1	pint	sour cream
1	x	noodles	or rice, cooked, hot

Directions

Place meat in a bag with paprika, salt and pepper; shake.

Melt 2/3 stick of the butter in skillet over low heat; add garlic.

Add meat and brown thoroughly.

Remove meat from pan and place in a 2 quart casserole.

In a separate pan, melt remaining 1/3 stick of butter over low heat; add mushrooms and cook until tender.

Scrape meat pan to loosen particles on bottom; add flour, consomme, basil, rosemary, lemon juice and wine.

Cook over low-medium heat 1 to 2 minutes to thicken.

Add this sauce and mushrooms to meat; mix.

Cover casserole and refrigerate overnight.

When ready to serve, heat stroganoff, covered, in oven at 350 degrees F for 25 minutes, stirring occasionally.

Stir in sour cream, and heat 20 minutes more, or until heated through.

Serve over noodles or rice.

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Member Review

Beef in Red Wine

We really enjoyed this dish. The flavor was wonderful. I am going to use leftovers over noodles. However, I needed to use more cornstarch than the recipe called for to make the gravy thick enough

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