3 lb. beef roast (cut into 1/4 inch strips)
4 or 5 Tbsp. flour
2 1/2 sticks butter (or margarine)
1 1/2 cups onions (chopped)
2 garlic cloves (crushed)
1 lb. fresh mushrooms (cut up)
1/2 small can tomato paste
2 cans beef bouillion (I use Campbells)
1 cup sour cream
3 Tbsp. dry red wine

Lightly coat meat with flour, shaking off excess. I use a Dutch oven pot for this. Brown 1/4 lb. (1 stick) butter. Add meat. Saute until all meat has lost its red color. Salt and pepper meat lightly (to your taste). Add onions and garlic. Cook a few minutes until onion is just barely tender (do not brown onion). Remove meat. Add mushrooms and 1 1/2 sticks butter. When melted, add flour and the 1/2 can of tomato paste. Stir slowly and add beef bouillion. Return meat to pot and heat thoroughly. Stir in sour cream. Add wine. Cook slowly for at least 1 1/2 hours, until meat is very tender. Taste for seasoning. (You may need to add salt at this point.) Serve over cooked Stroganoff (wide) noodles.