Instructions: 1. Sprinkle the meat with paprika and rub in well.

2. Heat the butter in a very hot skillet and add the meat, stirring to separate the pieces so that they cook evenly. Cook 2-3 min. Remove the meat with a slotted spoon.

3. Add the onion to the skillet and cook, stirring about 1 min. Add the wine and cook down to reduce by about one half. Lower the heat and add the sour cream, stirring. Do not allow the sauce to boil or the sour cream will curdle.

4. Return the meat to the skillet and stir to blend. Add the sour pickles and mix in well. Serve with rice, noodles or sauteed potatoes. If desired, garnish with pickle fans.

This dish: Boeuf stroganoff

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