Beef Stroganoff

Preparation Time: 1 hour

Yield: 2 servings

Prepare Fettucine dough

Pound and cut beef tenderloin into 1 x 2-3" strips

Clean and slice 1 package of fresh mushrooms

Turn on pasta water

Put mushrooms into heated pan with white wine and lots of butter.

Put fresh fettucine into water

Remove mushrooms from pan when lightly browned

Saute beef in butter seasoned with salt, pepper, nutmeg and basil. Drain excess juices and fat.

Drain pasta when cooked to el dente.

Heat 1 cup of sour cream in microwave.

Add mushrooms and dash of white wine to pan with meat. Stir and heat.

Add enough sour cream to coat ingredients. Stir and heat.

Serve on bed of fettucine.

Freezes well and reheats from frozen in 90 min at 325 ° F in toaster oven.

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