BEEF STROGANOFF

We ate red meat once every month or two so when we did, it had to be something special. This is a rich, decadent recipe, but quick and easy.

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(Makes 4 servings.)

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1/2 ONION

1 package FILET MIGNON, CUT UP

GARLIC SALT

BLACK PEPPER

1/2 pound FRESH MUSHROOMS

1 can TOMATO SAUCE

SOUR CREAM

1 TBSP RED WINE

1 TSP BASIL

PARSLEY

Pinch NUTIMEG

BUTTER

 

BROWN FILET AND ONIONS IN BUTTER WITH GARLIC SALT AND PEPPER.

ADD TOMATO SAUCE, WINE AND MUSHROOMS AND STIR.

 

ADD SOUR CREAM AND SEASONINGS AND SIMMER 15 MIN.

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SERVE OVER FETTUCCINE, ADD SALAD AND CRUSTY BREAD .

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