Dilled Beef Stroganoff

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Dilled Beef Stroganoff
Serving Size:8	Prep: 10 min/Cook: 40 min
Meats/Russian/Party	Easy

Try this with White and Wild Rice, Broiled Tomatoes and a Spinach Pie in a Cabbage Crust or one of the Salads. I have served this to hundreds of people and they all loved it! I have also discovered that people who "don’t like rice" like this with rice. For everyday meals use ground beef. Serve over Fettucine, if desired.

STEPS	INGREDIENTS
Place these ingredients in a Dutch oven. Set aside. Bring the sour cream to room temperature now, if serving soon.	3 ½ lbs top sirloin, trimmed and cut into ¼" x 2" strips, or ground beef 1 lb. Fresh mushrooms, rinsed and sliced 3 large onions, chopped 2 t. fresh garlic, chopped or my garlic puree
In a pint sized jar, combine the next ingredients. Shake well and add to the Dutch oven. Stir.	1 1/3 cups dry white wine, see notes 4 t. dill seed, see notes 3 T. worcestershire sauce 1 – 6 oz can tomato paste 2 t. paprika 1 t. salt ½ t. freshly ground pepper
Cook over a medium high heat for 10 minutes until bubbling.
Reduce the heat to low and cook for 30-40 minutes until the meat is tender. Even better if made a day in advance.
Stir in the sour cream. Serve.	3 cups (1 ½ pints) sour cream (at room temperature)

Or, omit the wine, and add more garlic. Dill "seed" is important to the flavor.
Freezes well. If frozen with sour cream, thaw and add 2 T. or so of flour to 1/3 cup of cold wine or water, stir in and reheat, to get a better textured sauce.