Wipe meat with damp paper towels; brush with 2 tablespoons of dry red wine. Mix flour, paprika, salt and pepper; sprinkle over meat. Heat drippings and garlic in large
Dutch Oven
, brown meat on all sides. Add remaining wine, steak sauce, onions, and tomato. Bring to a boil, reduce heat. Cover and simmer for 1 hour. Add carrots and celery, simmer for 2 hours longer. Sauté mushrooms in margarine for 3 minutes or until golden. Remove from heat; stir in flour. Gradually add beef bouillon. Remove meat from
Dutch Oven, arrange on platter. Stir mushroom mixture into broth; bring to a boil, stirring until thickened. Reduce the heat, stir in sour cream. Reheat, slowly, stirring until smooth and hot. Serve vegetable sauce with meat or over hot cooked rice. Makes 6 - 8 servings
