Cut beef into bite-sized pieces, trimming fat. Slice mushrooms and remove stems. In deep skillet or soup pot over medium heat, heat oil, and saute beef and mushrooms with Worcestershire sauce, onion powder, and garlic powder until browned all over.
Reduce heat. Add a little of the wine, and stir up any browned bits from bottom. Add Au Jus and cumin powder, stir until blended. Cook over low heat 10 min. Add chili sauce and add'l wine to taste.
In separate shaker or small bowl, combine flour with water and beat/shake until there are no lumps. Add very slowly to meat mixture to thicken liquid, stirring while adding. Flour mixture will thicken the gravy. Only add a small amount at a time and stir for a few minutes to see how thick it gets before adding more. Thin with add'l wine if necessary.
Remove from heat, stir in 1/4 cup sour cream.
Serve over rice or noodles.
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