I tried this recipe today, with some changes. I used fresh mushrooms. I added two onions to it (we like onions a lot). I used corn starch to thicken rather than flour (corn or potato starch thicken as well or better than flour, and do not have that floury taste). I used more sour cream than the writer, about double, I'd guess (I'm not much of one for measuring, I'm more of a "how does it taste" sort of gal). I used about double the wine and cooked the alcohol off. I also added garlic. I also did not trim the fat - that contains a lot of flavor, and we Americans should not be so scared of natural fats - the issue is excess, not the fat itself.
In cooking, first I sauteed the onions, added the mushrooms, salted and peppered, set aside. I would have done some garlic then, but it was a bit of an afterthought. Then I cooked the meat, which I had seasoned (salt and pepper - again would have used garlic in this part, too, but afterthought), and tossed it in the starch. After it was cooked to desired doneness, set the meat aside, made the sauce, put the mushroom/onion mix back in, then the beef, then the sour cream, served over rice. It was pretty tasty.
In future, I think I would also use red wine rather than white. Red wine gives a more robust flavor. All in all, I think this recipe was an excellent guideline and a huge improvement over the family recipe I had.
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I tried this recipe today, with some changes. I used fresh mushrooms. I added two onions to it...