Beef Stroganoff

This recipe was given to me by a student of mine way back when, while teaching back east. It has been a standard in this household for forty-plus years. If you see this recipe Rich, leave a comment with your eMail address and I will get back to you.

1 Lb. Beef cubes (sirloin or tenderloin is the best, but just about any cubed, lean cut will work with this recipe.)
2 TBS butter
1 Cup Sour Cream (you could try plain yogurt)
1 Envelope dried onion soup mix
1 Can Cream of Mushroom Soup
1 3-Oz can of sliced mushrooms (undrained)
2 TBS Ketchup (This is secret ingredient #1)
2 TBS Dry, red wine (Secret ingredient #2)

Take small cubes of beef and dredge them in flour, shake off excess flour, then brown in hot fat (melted butter) in a large pan or Dutch oven. Combine remaining ingredients; keep heat on VERY low. Cover the pan – stirring frequently so the mix minimally sticks to the pan bottom.

Serve over al dente egg noodles. REAL garlic bread goes great with this meal, as do green beans almandine. (REAL garlic bread recipe is posted here somewhere!!)