1. Place the potatoes in a sauce pan with enough water to cover
them. Bring to a boil and simmer for 15 minutes. Drain and set
2. Cut the beef into ¼ inch bite size slices. Dredge the beef in the
flour. Heat the oil in a nonstick sauté pan. When the oil is hot,
add the beef and brown on all sides.
the beef with a slotted spoon. Set aside. Add the garlic,
onions and mushrooms. Sauté until softened. Add the wine and
simmer until reduced in ½. Add the broth, potato, bay leaf, parsley,
salt and pepper. Bring the broth to a boil. Cover and simmer for
the sour cream and stir to blend. If the stroganoff becomes
too thick, add a little water or broth.