Fill a pot with water and boil your taters (skin on) for about 20 minutes or until they are tender to poke with a knife.
Slice your cow (Not Rosie) about 1/4 inch about 2 " strips--set aside
Pan fry the shrooms, onions, garlic in a splash of butter or oil whichever you like....
When soft and tender, throw in the cow and saute for a few mins.
Then...add red wine, cream of mushroom soup and one tin of h2o, herbs, gravy pouch, white stuff (thats cornstarch!) red stuff -- fermented grapes...
Stir, turn down heat and simmer for a good 30 mins, then, add sour cream....it can sit and wait till you are ready to eat, if it gets too thick add a bit of h20, if its too thin add more cornstarch....if its not spicy enough as Barry says "add more oregeno' even though there is no oregeno in the recipe....but that is a Barry classic!!! and never to be forgotten!!
For the homemade fries:
After they are boiled, slice them, skin on, 1cm in thickness. Toss them with oil on a parchment paper lined baking sheet and liberally sprinkle with salt and pepper.
Ketchup optional for dippies but if you did this right your strog gravey should do the trick!!
This is one of Mumma's specialties made with love xoxo