Beef Stroganoff

• 1 lb. good quality beef (steak, roast, etc.)
• 1 medium onion, minced (coarse or fine)
• butter or margarine
• 1 small container sour cream
• red wine or cooking wine
• salt or salt substitute
• pepper
• corn oil or spray

1. Cut beef into cubes 1/2-inch or less.
2. Lightly brown beef cubes in corn oil or spray (use as little oil as possible).
3. Add about 1 tablespoon butter (more if you want) and a mixture of 1/2 wine and 1/2 water (leave out wine if you're not into that sort of thing). Salt and pepper to taste.
4. Use very little salt if using cooking wine!
5. Add onion.
6. Cook this mixture over medium heat until beef is tender.
7. Begin with meat, barely covered with liquid, and allow the liquid to evaporate while cooking.
8. If more liquid is needed, you may add butter, wine and/or water.
9. Keep in mind that you want only a little liquid with the meat and onion when done.
10. Try to avoid the temptation to sample too much of the remaining wine during the cooking process.
11. Add sour cream to taste.
12. Do this slowly.
13. Too much sour cream will overpower the other flavors.
14. Serve with wide egg noodles.
15. Serves four.

beef, onion, butter, sour cream, red wine, salt, pepper, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559415 (may not work)