Beef Stroganoff Iv

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 <[email protected]> on Jul 31, 1996 -----