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Ingredients

• About 1.5 - 2lbs. meat (see below)
• 1 large onion, chopped fine
• 1 clove garlic, chopped fine
• half stick of butter
• half pound mushrooms (if using game meat, try a mix with some porcinis or the like)
• 3-4 Tbls flour
• 1 good tsp of beef extract (one can use Better than Bouillon, just reduce the salt later)
• 1 Tbsp catsup (one could use beet paste, if you can find it, but catsup works and adds tartness)
• salt and pepper
• cup and a half of strong beef stock (Campbell's condensed beef broth will do)
• 1/4 cup white wine ( I often use vermouth or even a vodka)
• 3 Tbsp fresh dill, or 1 Tsb dry dill weed (Fresh is so much better)
• Optional
• 10-12 oz. of sour cream or Greek yogurt (Don't use American plain yogurt if you can help it)
• Some fresh dill and/or chopped parsely for garnish

Description

I Was First Inspired And Made My First Stroganoff From The NEW McCalls Cook Book (circa 1977) And Have Worked On This Recipe Since. My Daughters Favorite. While One Can Use Sour Cream, Good Greek Yogurt Is A Better Substitute. Or, As I Had It At The Troik

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