Russian Beef Stroganoff Recipe

• 1 1/2 lbs. beef, any cut
• 1/4 c. butter
• 8 ounce. mushrooms, sliced
• 1/2 c. finely minced onion
• 1 clove garlic, chopped
• 1 (10 1/2 ounce.) can beef consomme
• 1/2 c. dry red wine
• 1/3 c. flour
• 1 tbsp. catsup
• 1 teaspoon prepared mustard
• 1 (8 ounce.) carton lowfat sour cream

1. Cut meat diagonally into thin slices.
2. Heat butter in large skillet.
3. Saute/fry mushrooms, onion and garlic over medium heat till tender, stirring occasionally.
4. Add in meat and cook over medium heat till meat is browned and most liquid has evaporated.
5. Stir in consomme.
6. Simmer covered, till meat is tender (about 15 min).
7. Turn off heat.
8. Shake wine and flour in covered container; stir gradually into meat mix.
9. Heat to boiling, stirring constantly.
10. Boil and stir 1 minute.
11. Stir in catsup, mustard and lowfat sour cream; heat through but don't boil.
12. Serve over rice or possibly egg noodles.
13. To cook ahead, freeze or possibly chill, reheat and add in lowfat sour cream and heat through.
14. Serves 6 to 8.

beef, butter, mushrooms, onion, clove garlic, beef consomme, red wine, flour, catsup, mustard, sour cream

Taken from cookeatshare.com/recipes/russian-beef-stroganoff-14839 (may not work)