Beef Stroganoff with Basil Rosemary Infused Sauce

Directions

Place meat in a bag with paprika, salt and pepper; shake.

Melt ⅔ stick of the butter in skillet over low heat; add garlic.

Add meat and brown thoroughly.

Remove meat from pan and place in a 2 quart casserole.

In a separate pan, melt remaining ⅓ stick of butter over low heat; add mushrooms and cook until tender.

Scrape meat pan to loosen particles on bottom; add flour, consomme, basil, rosemary, lemon juice and wine.

Cook over low-medium heat 1 to 2 minutes to thicken.

Add this sauce and mushrooms to meat; mix.

Cover casserole and refrigerate overnight.

When ready to serve, heat stroganoff, covered, in oven at 350℉ (180℃) F for 25 minutes, stirring occasionally.

Stir in sour cream, and heat 20 minutes more, or until heated through.

Serve over noodles or rice.