Beef Stroganoff

• 3 lb. top round
• 1 box fresh mushrooms, sliced
• 3 Tbsp. tomato sauce
• 1 c. Burgundy
• 1 c. water
• salt and pepper
• 1 Tbsp. chopped parsley
• 5 medium onions, chopped
• 2 cloves garlic
• 1 pt. sour cream
• 2 tsp. soy sauce
• bay leaf
• pinch of thyme and oregano

1. Brown onion and garlic in butter.
2. Add meat (which you have had the butcher slice as thin as possible, about 1/8-inch thick and which you have cut into 1/2-inch squares, removing all fat) and brown.
3. Cover with wine, water and spices.
4. Simmer until tender (about 1 1/2 hours).
5. Add tomato sauce, soy sauce and mushrooms; simmer 1/2 hour longer.
6. Just before serving, carefully stir in sour cream and garnish with parsley.
7. This dish is best cooked in a Dutch oven and served over rice.

fresh mushrooms, tomato sauce, burgundy, water, salt, parsley, onions, garlic, sour cream, soy sauce, bay leaf, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008670 (may not work)