EASY BEEF STROGANOFF

Donna

1 lb beef slices cut into julienne strips

1 tbsp sweet or hot paprika

salt and freshly ground pepper to taste

2 tbsp butter

8 oz fresh mushrooms, sliced

1/3 cup finely chopped onion

1 clove garlic

10-1/2 oz can mushroom soup

2 tsp Worcestershire sauce

1/2 cup dry white wine

1 cup sour cream

Sprinkle the meat with paprika, salt and pepper and blend well.

Heat the butter in a very hot skillet and add the meat, stirring to separate the pieces so they cook evenly, about 2 or 3 minutes.

Add sliced mushrooms to skillet, and cook over high heat about 2 minutes.

Add the onion and garlic to the skillet and cook, stirring, about 1 minute.

Add soup, Worcestershire sauce and wine and cook down to reduce by about half.

Lower the heat and add sour cream, stirring.

Do not allow the sauce to boil or the sour cream will curdle.

Stir to blend.

Serve with noodles, rice or sautéed potatoes.

Ready in less than 20 minutes.

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