Maria's Merlot Beef Stroganoff

1 1/4 cup Merlot
1 tsp Worcestershire Sauce
2 tablespoons butter
1/4 cup minced onion
1 tbsp Olive Oil
3/4 pounds beef tenderloin, cut into thin 1- by 1 1/2-inch pieces
1/2 pound mushrooms, wiped clean and thinly sliced
Salt and pepper to taste
1 1/2 cups sour cream at room temperature
1 tbsp flour
1/2 cup warm water

1 Package cooked Trader Joe's Egg Pappaedelle Pasta

Add Olive oil, 1 tsp Salt, 1/2 tsp Pepper, 1tsp Worcestershire Sauce and 1 Cup of Merlot to Beef and allow to marinate for approx. 1 hour

Melt 2 tablespoons of the butter and add remaining Merlot a heavy skillet. Add the onion and Mushrooms and cook slowly until Onions are transparent; Salt & Pepper to Taste

Then add the beef and cook briefly, turning to brown on all sides.

Season with salt and pepper if needed .

Whisk the sour cream and add to the pan, but do not allow it to boil.

Add Flour to 1/2 warm water and stir to dessolve, add to meat mixture and simmer approx. 5 mins. to thicken sauce.

Serve over Cooked Pasta

Number of Servings: 4

Recipe submitted by SparkPeople user JAZZDIVA1.