Beef Stroganoff

• 1 large onion, chopped
• one-fourth lb. butter
• 2 lbs. beef tenderloin, cut into bite-size pieces
• Rose wine
• 1 grocery store carton small button mushrooms, cut in halves
• Salt and pepper
• 2 tsp. corn starch
• 1 large size grocery store carton of sour cream
• 1 package Uncle Ben's Long Grain & Wild Rice

1. Place meat in a bowl and pour enough of the Rose to cover meat pieces and allow to marinate in the refrigerator one or two hours.
2. When ready to start cooking, put on the Uncle Ben's rice according to package directions, except use beef broth instead of water. The rice may take about 45 minutes to finish, although the Uncle Ben's box directions may advise differently.
3. In a large skillet, melt the butter and add the chopped onions. In 10 minutes or less, the onions will be translucent. Next, drain the wine from the meat, reserving the wine. Place the meat in the skillet, add salt and pepper to taste and turn the meat occasionally until browned on all sides. Add the mushrooms and the reserved wine to the skillet. Turn down the heat and allow the mixture to simmer until the mushrooms have reduced in size by about one-half. Examine the beef from time to time to avoid overcooking, even if it is necessary to remove it from the skillet with a slotted spoon.
4. Thicken the skillet mixture with the cornstarch mixed sparingly with water.
5. Make a bed of rice on each diner's plate and top with the meat and sauce mixture from the skillet. Serve with a bowl of sour cream so each diner may add dollops to his plate, if desired. Sour cream is critical to enjoyment of this dish so urge the picky to try it.

onion, butter, beef tenderloin, wine, button mushrooms, salt, corn starch, grocery store, uncle ben

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-1245262 (may not work)