Instructions: Rub the bottom of a Dutch oven with garlic; heat 3 tablespoons butter over medium-high. Brown meat. Add mushrooms and cook 5 minutes. Remove mixture from pan and set aside. Reduce heat to low. Add remaining butter and the onion; crush and add garlic. Cook 5 minutes. Return meat mixture to pan and cook 10 minutes.

Stir in salt, pepper, wine and 1/4 cup stock. Cover and cook 25 minutes.

Stir flour into 1/4 cup sour cream. Add it to the meat, increase heat to medium and cook 10 minutes. Lower heat and simmer, uncovered, 30 minutes. Stir in remaining sour cream, the hot pepper, paprika and remaining broth. Cook 10 minutes more. Stir in fennel and parsley and serve.

Makes 4 to 6 servings.

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