Stroganoff from Scratch

1 C Sour Cream
1 C Beef Broth - I used "Better than Broth"
1/2 C Mushrooms (3-4 LG) chopped into grape sized pieces
1 Sm Onion (3/4 C) finely chopped
1/4 C Dry Red Wine
2 Tbs Butter
1/2-3/4 TBS Paprika
1/2 Tsp Salt
1/2 Tsp ground pepper
Pan Drippings - scrape the drippings from the bottom of the baking pan, after cooking two batches of Swedish meatballs - much crispier after the second baking...

Sautee onions and mushrooms in butter until softened.
stir in pan drippings
add spices
add broth and wine, bring to a boil for about a minute.
lower heat to low and stir in sour cream
heat through and serve with Swedish meatballs

A variation I did not try called for adding 2 Tbs mustard, to be served over a pork cutlet.

Stroganoff - Easy

abt 1 lb Leftover meat or Meatballs or Swedish Meatballs or
brown 1 lb ground beef or stew meat
1 can cream of mushroom soup
1 can beef broth
1 jar of mushrooms (try fresh - sautee with with onions and garlic)
1/2 cup dry red wine (Substitute 3 oz dry sherry & 1 oz. Shiraz)
1 lb uncooked egg noodles
3/4 cup sour cream
1/2 - 1 onion (try with pearl onions)
2 garlic cloves sliced
2 TBS butter or Olive oil
2 TBS paprika (to taste)
1 Tsp Nutmeg
Ground Pepper to taste
Pinch - 1 Tsp Corn Starch to thicken
optional - 10 oz bag frozen peas

In a 2 Qt pot saute onions and garlic
cook noodles per instrux.
when tender add soup, wine, spices
Bring to boil, then simmer and add meat
Heat over medium 10-15 minutes, add cornstarch to thicken
optional Stir in peas
Stir in Sour cream
heat through


I found this through Wikipedia:

http://www.foodtimeline.org/foodmeats.html#beefstroganoff