Art'S Stroganoff

10 ingredients
3 steps

Ingredients

  • 1 lb. (approximately) meat: sirloin tip or eye of round of either chevon (goat) or beef
  • 2 c. hearty Burgundy wine
  • 2 medium onions, quartered and sliced
  • 2 c. mushrooms (fresh or canned, but not straw)
  • salt and pepper to taste
  • 3/4 Tbsp. garlic powder
  • 2 beef bouillon cubes, dissolved in 1/4 c. hot water
  • 1/4 lb. (1 stick) margarine, divided in thirds (to use when sauteing each pan of ingredients)
  • 2 c. medium egg noodles
  • 8 oz. sour cream

Directions

  1. 1
    About one hour before beginning to cook, marinate fresh beef (or chevon) in the wine.
  2. 2
    I often cut up the meat directly after butchering (or buying) and freeze the amount I'm going to need for each stroganoff meal.
  3. 3
    I then put the frozen meat directly into the wine and let it sit for two hours, rather than thaw the meat out and then marinate it.

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