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.