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3 Tbsp. butter or margarine
1 onion, finely chopped
4 oz. mushrooms, sliced
1 Tbsp. tomato paste
1 1/2 to 2 c. julienned cooked
1/2 c. dry red wine or 1 c.
beef stock
salt and pepper to taste
1 clove garlic, chopped
1 green pepper, cut in thin
2 Tbsp. flour
1/2 c. beef stock or 1 tsp.
beef bouillon dissolved in
1 to 2 c. boiling water
1/2 tsp. paprika
1 (8 oz.) carton sour cream

Combine butter, garlic, onion, green pepper and
mushrooms in 2 quart casserole dish. Microwave 3 minutes on
High or until onion is transparent. Stir in tomato paste.
Sprinkle flour over contents of dish; blend until smooth. Add
beef; toss. Add beef stock and wine gradually, stirring until
mixture is smooth. Microwave 3 minutes on High or until
mixture thickens, stirring after 1 minute and 30 seconds. Add
paprika, salt and pepper; stir in sour cream. Microwave 1
minute on High. Serve with buttered noodles.

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