Art'S Stroganoff

• 1 lb. (approximately) meat: sirloin tip or eye of round of either chevon (goat) or beef
• 2 c. hearty Burgundy wine
• 2 medium onions, quartered and sliced
• 2 c. mushrooms (fresh or canned, but not straw)
• salt and pepper to taste
• 3/4 Tbsp. garlic powder
• 2 beef bouillon cubes, dissolved in 1/4 c. hot water
• 1/4 lb. (1 stick) margarine, divided in thirds (to use when sauteing each pan of ingredients)
• 2 c. medium egg noodles
• 8 oz. sour cream

1. About one hour before beginning to cook, marinate fresh beef (or chevon) in the wine.
2. I often cut up the meat directly after butchering (or buying) and freeze the amount I'm going to need for each stroganoff meal.
3. I then put the frozen meat directly into the wine and let it sit for two hours, rather than thaw the meat out and then marinate it.

either chevon, hearty, onions, mushrooms, salt, garlic powder, bouillon cubes, margarine, egg noodles, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792526 (may not work)