1 med. onion
1 celery
2 cloves garlic, minced
1 1/2-2 lbs. beef, cubed and salt and peppered
Browning sauce
1 can cream of mushroom soup and milk
1/4 - 1/2 c. dry white wine
1/2 c. sour cream
2 beef bouillon cubes

Saute onion, celery and garlic in 3 tablespoons butter. Brown meat; add browning sauce and mix well. Stir in soup, milk, and bouillon cubes. Simmer about 1/2 hour.

Stir in wine and sour cream. Cook for at least an hour on low. The longer it cooks, the better it gets. Make it early in the day for dinner to night! Serve over your homemade noodles and/or mashed potatoes with sour cream on the side.