Beef Stroganoff Iv

---------- Recipe via Meal-Master (tm) v8.05

Title: Beef Stroganoff Iv
Categories: Main, Dish
Yield: 8 Servings

3 lb Beef tenderloin; sliced thin
2 ts Paprika
2 ts Salt
1 ts Ground black pepper
1/2 c Butter (1 stick); divided
2 Cloves garlic; thinly sliced
1/2 lb Mushrooms; sliced
1/2 c All-purpose flour
1 c Beef consomme
1 ts Dried basil
1/8 ts Dried rosemary
1 ts Lemon juice
1/2 c Dry white wine
1 pt Sour cream
Hot cooked noodles or rice

PREPARATION Place meat in a bag with paprika, salt and pepper; shake. Melt
2/3 stick of the butter in skillet over low heat; add garlic. Add meat and
brown thoroughly. Remove meat from pan and place in a 2 quart casserole. In
a separate pan, melt remaining 1/3 stick of butter over low heat; add
mushrooms and cook until tender. Scrape meat pan to loosen particles on
bottom; add flour, consomme, basil, rosemary, lemon juice and wine. Cook
over low-medium heat 1 to 2 minutes to thicken. Add this sauce and
mushrooms to meat; mix. Cover casserole and refrigerate overnight. When
ready to serve, heat stroganoff, covered, in oven at 350 degrees F for 25
minutes, stirring occasionally. Stir in sour cream, and heat 20 minutes
more, or until heated through. Serve over noodles or rice. Note: To make
dish more economically, substitute round steak for tenderloin; cook meat
very slowly, and it will stay tender. By Lynn Rausch
<lrausc19@starnetinc.com> on Jul 31, 1996

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