Beef Straganoff

• 1/2 lb. top sirloin
• 4T. butter or margarine
• 2 oz. mushrooms
• 2 T. minced onion
• 1 small clove garlic
• 3 oz. beef consomme
• 1 T. dry red wine
• 4 T. flour
• 3 tsp. prepared mustard
• 2 oz. sour cream
• Partially freeze meat for easy cutting.
• 2 T. sour cream

1. Melt margarine in large skillet. Saute mushrooms, onion and garlic over med. heat for 5-6 min. stir occasionally. Cut meat diagonally into thin slices. Stir meat into skillet, cook over med. heat until meat is browned and most liquid evaporates.
2. Stir in consomme. Simmer covered until meat is tender, about 15 min. Shake wine and flour in tightly covered container; stirring into meat gradually. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in catsup, mustard and sour cdream; heat through. Do not boil.

sirloin, butter, mushrooms, onion, clove garlic, beef consomme, red wine, flour, prepared mustard, sour cream, freeze meat, sour cream

Taken from www.epicurious.com/recipes/member/views/beef-straganoff-52387371 (may not work)