1 1/2 lbs. sirloin or other beef, well trimmed
12 oz. fresh mushrooms, sliced
3 whole green bell peppers, julienned
1 1/2 sm. Spanish onions
3 whole cloves garlic, minced
1 1/2 c. butter
3/4 tsp. whole thyme
3/4 tsp. whole rosemary
3/4 tsp. black pepper, freshly ground
1 tbsp. whole basil
1 c. flour
4 1/2 c. beef stock or consomme
3 3/4 c. V-8
Dash Worcestershire sauce
6 tbsp. red wine
Sour cream (for garnish)
Parsley, chopped (for garnish)

Melt the butter in a heavy pot and brown the meat over medium-high heat. Add the vegetables and garlic. Saute until the onions are just transparent, while stirring constantly. Remove from heat and stir in the flour. Add the beef stock, while stirring constantly with a wire whip. Return the pot to low heat and add all remaining ingredients. Simmer, stirring occasionally, for 30 minutes. Taste and adjust seasonings to personal preferences. Serve garnished with a dollop of sour cream and sprinkling of chopped parsley. Serves 12.