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1.
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Sprinkle the meat with paprika and rub in well.
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2.
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Heat the butter in a very warm skillet and add in the meat, stirring to separate the pcs so which they cook proportionately.
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Cook 2-3 minutes.
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Remove the meat with a slotted spoon.
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3.
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Add in the onion to the skillet and cook, stirring about 1 minutes.
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Add in the wine and cook down to reduce by about one half.
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Lower the heat and add in the lowfat sour cream, stirring.
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Don't allow the sauce to boil or possibly the lowfat sour cream will curdle.
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4.
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Return the meat to the skillet and stir to blend.
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Add in the sour pickles and fold in well.
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Serve with rice, noodles or possibly sauteed potatoes.
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If you like, garnish with pickle fans.
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This dish: Boeuf stroganoff
