Beef Stroganoff

serves 6 to 8

1 1/2 to 2 lbs. ground beef
1/2 cup onion, diced
2 garlic cloves, minced
1/2 lb. mushrooms, sliced
2 tablespoons butter
1 cup of water
1 14 oz. can of chicken stock
1/4 cup red wine (sherry can be substituted)
2 cups uncooked egg noodles
salt and pepper
2 tablespoons fresh dill, snipped
1 tablespoon flat-leaf parsley, snipped
1/2 cup sour cream
juice from 1 lemon

Melt butter. Add beef, onion, garlic and mushrooms. Sauté over medium-high heat until meet is browned, about 10 minutes. Drain excess fat. Add wine, water, lemon juice, chicken stock. Lower heat, cover, and simmer for 10 min. Add egg noodles, and continue to cook (covered) for 15 min. or until noodles are tender and most of the liquid has been absorbed. Season with salt and pepper to taste.

Stir in sour cream, parsley and dill, add a dash of paprika and serve!