Jerry'S Beef Stroganoff

• 2 lb. fillet of beef or venison
• 1/2 pt. sour cream
• 4 Tbsp. butter
• 1/2 Tbsp. minced onion
• pinch of nutmeg
• 1/2 lb. fresh mushrooms
• 1 can beef bouillon soup
• 2 pinches parsley and dill
• salt to taste
• 1/2 c. dry white wine (optional)

1. Pound meat to make thin and cut into finger length pieces, about 1/2-inch slices.
2. Melt 2 tablespoons butter in frying pan, add onion and cook until onion is yellow.
3. Simmer slowly.
4. Add beef and cook quickly, about 5 minutes, turning pieces to brown all sides.
5. Set aside.
6. Slice mushrooms unless mushroom pieces are used and saute in remaining butter.
7. Season with salt and add dash of nutmeg and add to beef.
8. Add parsley and dill.
9. Mix bouillon and sour cream together.
10. Add to meat mixture.
11. Heat thoroughly and serve over rice, potato or noodles.
12. Fillet is only good when cooked quickly and served pinky-rare.

fillet of beef, sour cream, butter, onion, nutmeg, fresh mushrooms, beef bouillon soup, parsley, salt, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898144 (may not work)