Beef Stroganoff Supreme

• 2 lb. steak, cut into bite size pieces (filet mignon)
• 1 1/2 Tbsp. flour
• 1/2 tsp. salt
• 2 Tbsp. butter
• 3/4 lb. fresh mushrooms in quarters
• 3 medium onions, coarsely grated
• 1 clove garlic, finely chopped
• 1 1/2 Tbsp. flour
• 1 Tbsp. butter
• 10 1/2 oz. can beef consomme
• 1 Tbsp. catsup
• 1 Tbsp. mustard
• 1 tsp. Worcestershire sauce
• salt and pepper to taste
• 1 c. sour cream
• 1/2 c. white wine

1. Roll steak cubes in flour and salt mixture.
2. Brown meat in heavy skillet in butter until brown on all sides.
3. Then add mushrooms, onion and garlic.
4. Brown 3 to 4 minutes; set aside.
5. In saucepan, lightly brown flour in butter.
6. Add consomme, mustard, catsup, Worcestershire sauce, salt and pepper.
7. Cook until thickened.
8. Add sour cream and wine to meat mixture.
9. Cover and simmer 20 minutes.
10. Serve over rice.
11. Serves 4.
12. Perfect for a special dinner.

steak, flour, salt, butter, fresh mushrooms, onions, clove garlic, flour, butter, beef consomme, catsup, mustard, worcestershire sauce, salt, sour cream, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287307 (may not work)