This is a knock off of Teddi's foolproof fabulous Stroganoff. I halved the recipe and made a few modifications. First: I floured generously and browned the beef well in its own pan. I think that makes a fuller and thicker gravy. Second: I was confused as to the amount of butter. You see my solution. Third: I used a Pinot Noir wine, which is the grape used to make red burgundy wine. Burgundy, being so expensive. I found a good Pinot Noir that works just fine. Remember, always, bad wine makes bad food.

Thankx to you Teddi. My mother's recipe was lost when she died. This is the closest I have found in 20 years.

Submitted by: Kerry Wayne