1 tbsp. oil
2 lbs. beef tenderloin tips, partially frozen & sliced thin
2 lg. onions, sliced & cut in half
1 lg. red pepper, cut into strips
1 (8 oz.) canned mushroom heads, drained
4 tbsp. Hungarian paprika
3/4 c. Riesling wine
1 tbsp. molasses
1/4 c. picante sauce
1 c. strong beef broth
1 lb. frozen green beans, cooked according to directions
1/4 c. cornstarch
1/2 c. sour cream
1/2 c. diced tomato

Add oil to the wok, add sliced thawed tenderloin and stir fry until seared (2 minutes). Remove beef, add onions to oil and stir until golden in color. Add red pepper, mushroom heads, paprika, Reisling wine, molasses, picante sauce, and 3/4 cup of broth and stir fry 1 minute. Add remaining beef broth to cornstarch and dissolve. Stir cornstarch slurry into stir fry, add beans, spoon about 1 cup of the sauce into the sour cream and blend. Add the sour cream mixture back into the stir fry and simmer until hot. Serve over brown rice or hot noodles. Garnish with sour cream and diced tomato. Yield: 8 servings.