Beef Stroganoff on Wild Rice

1/3 cup olive oil
1 1/2 lbs boneless beef sirloin, cubed
flour for dusting
1 medium sweet yellow onion, minced
1/2 lb fresh mushrooms, sliced
1/4 cup minced dill pickle
1 tbsp paprika
1/2 cup dry red wine
1 can (14 oz) Swanson® Beef Broth
1/2 cup light sour cream
1/2 tsp each: salt and freshly ground pepper
3 cups cooked wild rice (warm)
1 cup shredded Fancy Brand® Swiss Cheese
1/4 cup minced fresh chives

In large saucepan, heat oil. Dust beef cubes with flour, shaking off excess. Add beef, onion and mushrooms to oil; brown 5 minutes. Add pickle, paprika, wine and broth; bring to a boil. Reduce heat; simmer 10 minutes. Add sour cream; heat through. Season with salt and pepper; serve over bed of warm wild rice. Garnish with cheese and chives.

Recipe compliments of the Minnesota Cultivated Wild Rice Council