3 lb. bottom round beef
1/4 c. butter
3 carrots, sliced
4 stalks celery, sliced
1/2 c. chopped onion
1 clove garlic, mashed
1 (6 oz.) cans mushrooms
1 (10 1/2 oz.) can consomme
1 c. sour cream
1/2 c. dry red wine
2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. paprika
1 tbsp. capers
1/4 c. flour

Brown beef in butter. Add the vegetables and garlic. Cook until onion is golden. Add undrained mushrooms. Combine half the consomme with sour cream, wine, salt, pepper, paprika, capers. Add to beef. Cover and simmer 2 hours (or longer) until beef is tender.

Remove beef to heated platter. Stir flour into remaining consomme and add to pan liquid. Cook until mixture boils and thickens. Serve the gravy over the sliced beef.