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Beef Stroganoff II
May 24, 2003

This was good. I don't generally care for stroganoff made with cream of mushroom soup, it looks anemic and has no flavor. The paprika helped with the anemic color. I also added a couple of tablespoons of red wine to help with the flavor and some milk to thin out the sauce a little. These helped a lot and while not as good as stroganoff made with stock it was good and fast.

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