1/4 c. butter
1/4 c. sliced or chopped onions
1 clove garlic, minced
2 (3 oz.) cans sliced mushrooms, drained
1 lb. ground chuck
3 tbsp. lemon juice
3 tbsp. burgundy or any red wine
1 can condensed consomme, undiluted
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
2 tbsp. cornstarch
Water

In hot butter, saute onions, garlic and mushrooms until lightly browned. Add beef; cook until red disappears. Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer covered for 5 minutes. Add thickening of cornstarch and water. Mix in sour cream. Serve over mashed potatoes, rice or noodles.

(Sonnesyn)