Beef Stroganoff By Gary
red wine, dry, full bodied
2If large mushrooms are being used, slice into rather large slices.
3If using small mushrooms; leave them whole.
4Dredge beef cubes in flour and give them a light coating.
5Heat a large stewing pot and add olive oil.
6Brown beef cubes thoroughly in olive oil.
7Add onions, garlic and mushrooms and saute lightly.
8Add red wine (all) and enough beef stock to barely cover the ingredients.
9Add bay leaf (broken) and dill.
10Salt and pepper to taste.
12Cover and simmer, stirring occasionally, for about 2 hours or until beef is very tender.
13The cooking liquid will thicken from the flour in which you dredged the beef.
14The desired result is that the ingredients are coated with a thick gravy.
15If more liquid is needed during the cooking process, add additional beef stock sparingly.
16Be careful that you scrape the bottom of the pot when stirring to prevent flour from sticking and burning.
17Just before ready to serve, mix in 1 1/2 cups sour cream.
18Place into a casserole dish or tureen and garnish with sprigs of fresh dill.
19Serve with rice or buttered noodles.