Continental Beef

6 T butter
1 C minced onion
1 C minced garlic
1 lb. fresh mushrooms (sliced)
2 1/2 lbs. stew meat
8 oz. tomato sauce
2 t. worcestshire sauce
1 T sugar
2 t. paprika
2 t. salt
1/8 t. papper
2 cloves garlic

*Serve With*
1 C sour cream
2 C rice

1. Melt 2 T butter in dutch oven over low heat. Add onion and mushrooms and brown lightly. Remove from pan. Add 1-2 T more butter to pan and melt. Add beef in 2-3 batches and brown. Put beef, mushrooms, and onions back into pan.

2. Combine tomato sauce, Wor. sauce, sugar, paprika, salt, papper, and garlic. Pour over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally. Cool the meat mixture. Seal and freeze.

To Serve:
1. Thaw mixture completely. Warm in saucepan, do NOT allow to boil. Serve over rice or noodles. Add sour cream before serving and stir until creamy.