So this is a family recipe I got from my grandmother. It's by far not youre standard Stroganoff... One of the very few i've not tried to improvise and make it different. It's the kinda thing that's only made on my Mother's Birthday, and sometimes... every once in a while... like the aliens have to come and abduct your dog rarely its made for holidays.

I on the other hand had some home made dough i made into egg noodles and figured why the hell not. And for such a great recipe its really simple. Prep isn't very long it just takes a long time.

So I'm a little iffy about sharing this with you guys but! more than likely ill loose it if its not here and it's so awesome... I hope you like it too.

you'll need:

2 lbs beef. I used some really tender steak. I poked at it to check its tenderness. then trimmed off any thing that was hard or large pieces of fat then cut it into cubes.
1 tsp black pepper
1 cup onion wedges
2 TBS butter for frying (I used three but 2 seems to be the magice amount)
1 clove chopped garlic
1 can mushrooms
1 cup burgundy wine (I'll get to the wine later.)
1/2 ketchup
1/2 water
flour

Instructions:

sprinkle meat with black pepper and let set aside for 15 minutes
Cook Onions and garlic in butter till brown and tender
Remove onion and garlic and save for later (Ill get to this later too)
Coat meat in flour and brown in butter
add the wine ketchup and water
re-add the onion and garlic
simmer for 1 - 2 hours (i simmered it for a little over an hour and stirred it every 15 minutes. Check it for a consistency that your happy with. If the gravy isn't thick enough, simmer it for a little longer.)
IT'S IMPORTANT NOT TO BOIL THE WINE!!! only simmer it. Very low heat was my friend here.

So that's really it. Usually its served with peas and on top of rice.but the egg noodles are easy to make.

I'm not going to lie... I didn't follow the instructions 100%. At the part where you take the garlic and the onions out i didn't. I browned the garlic and my onions the way it said but after they were browned and tender i tossed the meat in with it. The flour I put on the meat during prep, right after i put the black pepper on. After browning I added the wine water and ketchup mixing the three together before I put it into the pan. This was also when i tossed in the mushrooms.

A note on the wine: My grandmother uses a burgundy. Walmart did not have a burgundy. I did this on a budget so I used a cheap $3 sweet red wine. DO NOT use cooking wines. They're loaded with salt. If it's not something you'd pour for your lover and yourself don't use it. You don't need to spend $30 for a good wine and since it's going into a pot a decent $3 will work. As long as it's sweet. Also, when i mixed the wine and ketchup together I did that at the beginning of prep to allow the two to meld together and for the wine to breath a bit. The brand I used was Oak Leaf Sweet Red.