Instructions: Heat oil in large skillet, add meat & half the onions; saute 5 minutes; salt lightly & simmer. In second skillet, heat remaining onions in butter until slightly browned. Add flour slowly & stir until smooth. Add sour cream & mushrooms. Bring to a boil for 2 minutes. Add catsup & mustard; salt to taste. Pour sauce over meat & simmer. Add wine & stir well. Garnish with parsley. Serve over rice.

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