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Beef Stroganoff                                          Chris Peterson

1 lb. Beef Stew Meat - or ground beef or left-over roast

2 Tbsp. Butter                                             1 large can slice mushrooms, drained

1 clove garlic or 1 tsp. Garlic salt           2 Tbsp. Butter

2-3 Tbsp. Flour                                            2 Tbsp. Tomato paste or ketchup

1 can beef broth or bouillon                    1 cup sour cream

2 Tbsp. Cooking wine or red wine


Brown beef - if using stew meat, simmer until tender.  Add onion and mushrooms sauteed in 2 Tbsp. Butter.  Add garlic.  Remove from pan.  Add 2 tbsp. Butter on low heat - stir in flour gradually.  Add tomato paste and a little water.  Keep stirring.  Slowing pour in beef bouillon.  Turn heat up - cook and stir constantly until thickens and bubbles.  Return meat mixture.  Turn on low heat - stir in sour cream and wine.  Serve over noodles or rice with corn casserole (very good together).  I usually use hamburger, but it is better with real beef.