Stroganoff Au Perry
From: River Road Recipes II by The Junior League of Baton Rouge
(Favorite Recipes Press; March 2002; ISBN: 961302658; Spiral)
Cookbook Heaven @ Recipelink.com

Servings: 6

• 2 pounds lean boneless sirloin
• 1/4 pound butter or margarine
• 3 to 4 medium onions, thinly sliced
• 1 1/2 pounds canned or fresh mushrooms, thinly sliced
• 2 tablespoons tomato paste
• 2 cups dairy sour cream
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Marsala wine
• 3 cups cooked wild rice, or white, or mixture of both

1. Slice steak at angle into 1/4 inch strips. (Partially freeze steak for easier slicing.)
2. Melt half the butter in extra large skillet; saute the beef until brown. Remove beef.
3. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet.
4. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender.
5. Add wine; simmer 5 minutes longer.

Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.

Mrs. William H. Lee