Doyle's Milwaukee Inn Beef Stroganoff

4 cups beef tenderloin tips or trimmings, cut into small dice
1/2 cup (1 stick) butter
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 cup diced green bell pepper
4 tablespoons fresh minced garlic
1/2 cup flour
2 cups sliced mushrooms
1 quart water
1 quart beef stock
2 tablespoons beef base or beef bouillon
2 tablespoons salt 2 tablespoons black pepper (or to taste)
1 tablespoon granulated garlic
3 cups sour cream
4 cups cooked pasta, buttered
1/2 cup chopped green onion for garnish

In large stockpot or saucepan, brown meat in butter. Add onion, carrot, celery, bell pepper and fresh garlic. Cook until vegetables are softened but still firm.

Add flour and mix well. Add mushrooms, water, beef stock, beef base, salt, pepper and granulated garlic. Bring to boil, stirring often.

Reduce heat to simmer. Add sour cream and blend well. Serve in soup bowl over hot buttered pasta. Top with green onion for garnish. Makes 8 main-dish servings.