BEEF STROGANOFF 7 Recipe

Slice the steak into 1/2 inch wide strips across the grain. Place the butter into a 12 to 14 inch frying pan and place it over medium heat, don't let it burn! Once the butter is melted and bubbling, add the slices of onion and mushroom and sauté (stir lightly while it cooks) until the onion is tender. While it is sautéing add salt and pepper and 1/3 of the sage. Once the onion is tender, remove the onions and mushrooms from the pan and place them in a bowl; set aside. In the same frying pan, add the meat and keep turning it while it browns, lightly salt and pepper and add the dry mustard and Worcestershire sauce. Once the meat is browned, add the garlic and 1 cup of the wine and reduce heat to a simmer (low as it can go) cover fry pan and let simmer for 15 minutes. Fill the 2 quart sauce pan to 2 inches below the top with water and heat to a boil over high heat. Once the water is boiling add in the noodles and cook for about 7-8 minutes. Add the flour to 1/3 cup wine and mix with either a whisk or a fork until it is smooth. I usually add a little more (one to two shakes) Worcestershire sauce to the flour and wine mixture. Quickly mix the flour and wine with the meat and liquid in the fry pan and thoroughly mix it until smooth. Then add the onions and the mushrooms and mix completely. Let the mixture warm up, but not too long. Add catsup and mix. Add the sour cream and stir in completely. Add noodles and mix or use them as a bed to serve the stroganoff on top. Serves 3 to 4.