Beef Stroganoff

1.5 pounds top round steak (originally this dish was made with sirloing which you can use if you are having a dinner party

2 cloves garlic chopped fine or pressed over the meat in garlic press

3 to 4 medium onions peeled and chopped

1 10 ounce or more package fresh mushrooms, brushed, sliced (no washing), if the mushrooms are smallish then leave them whole. Can use 3 bottles whole button mushrooms

Trim fat from Steak and cut into bite size cubes, rub cubes with garlic, salt, little paprika, and pepper. Toss cubes in about 3 tablespoons of flour.

Heat about 4 tablespoons of corn oil in a skillet or large pot. Braise onions quickly and remove to one side. Add the floured meat and braise until well browned. Add 1 can of beef broth or 1 cups beef cubes dissolved in boiled water and 1 cup dry white wine. Cover simmer for half an hour.

Braise mushrooms in another pan with half a stick of butter. When meat is tender add mushrooms to meat and add 1/2 cup heavy cream stir and simmer a little longer, if you think you need a little more juice add more broth or wine but you do not need that much because the sour cream will melt into the gravy.

At the last minute, add 1 large container sour cream and stir until heated.

Serve with long flat buttered egg noodles which have perhaps had a little chopped parsley thrown on top

Or hot steamed rice.

Delicious with a nice salad, French bread and green beans