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Beef Strogonoff

750 g (1.5 pounds) tenderised steak, cut into fingers
190 ml (3/4 cup) red wine
2 onions, sliced
30 ml (2 Tbs) butter or margarine
5 ml (1 tsp) mixed herbs
2 cloves garlic, crushed
15 ml (1 Tbs) tomato paste
5 ml (1 tsp) salt
200 g (1/2 pound) sliced mushrooms, softened in a little butter
125 ml (1/2 cup) sour cream
15 ml (1 Tbs) each flour and butter mixed together

Marinate the steak overnight in the wine to tenderise it (much
cheaper than buying expensive fillet steak). Next day drain well
and pat dry with paper towels. Soften the onions in butter with
the herbs and garlic. Add the meat, tomato paste and marinade,
salt and pepper. Simmer gently on top of the stove until the meat
is tender. Add mushrooms and simmer for a further five minutes,
then crumble in flour and butter to thicken. Finally add cream
slowly, a spoon at a time, and heat. Top with a little extra cream
for a party (optional). Serves 6.

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