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BEEF STROGANOFF STIR FRY 
2 1/2 lbs. lean beef fillet
3 tbsp. paprika
6 tbsp. olive oil
1 onion, diced
1/4 lb. mushrooms, sliced
1 c. dry sherry
1 can beef gravy
1 tbsp. Worcestershire sauce
1/2 c. tomato juice
1/2 c. dairy sour cream
1/2 c. heavy cream (whipping)
Freshly ground pepper
Fine noodles, cooked or rice

Cut beef into 1/4" thick strips 1 1/2" long. Add paprika, heat olive oil, and part of the beef strips. Saute the beef very fast. Remove and continue to sear the beef strips; set aside. Add mushrooms to pan and saute for a few minutes. Remove from pan, then add dry sherry to pan, reduce to one half of the volume by boiling. Add reserved meat gravy, Worcestershire sauce and tomato juice and simmer for 5 minutes. Mix together cream and sour cream and add to meat mixture. Season to taste with freshly ground pepper. Simmer for several minutes. Spoon over fine noodles or wild rice.

NOTE: Do not boil after sour cream is added to the sauce.

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