Art'S Stroganoff - cooking recipe

Ingredients

1 lb. (approximately) meat: sirloin tip or eye of round of either chevon (goat) or beef
2 c. hearty Burgundy wine
2 medium onions, quartered and sliced
2 c. mushrooms (fresh or canned, but not straw)
salt and pepper to taste
3/4 Tbsp. garlic powder
2 beef bouillon cubes, dissolved in 1/4 c. hot water
1/4 lb. (1 stick) margarine, divided in thirds (to use when sauteing each pan of ingredients)
2 c. medium egg noodles
8 oz. sour cream

Preparation

About one hour before beginning to cook, marinate fresh beef (or chevon) in the wine.
I often cut up the meat directly after butchering (or buying) and freeze the amount I'm going to need for each stroganoff meal.
I then put the frozen meat directly into the wine and let it sit for two hours, rather than thaw the meat out and then marinate it.