2 lb. fillet of beef
4 Tbsp. butter
1 c. chopped onion
1 clove garlic
1/2 lb. fresh mushrooms
3 Tbsp. flour
2 tsp. meat extract paste
1 Tbsp. catsup
1/2 tsp. salt
1/8 tsp. pepper
1 can beef bouillon (10 oz.)
1/4 c. dry white wine
1/4 tsp. dried dill or 1 Tbsp.
snipped fresh dill
1 1/2 c. sour cream
Trim fat from beef. Cut crosswise 1/2-inch thick
slices. Slowly heat in large skillet 1 tablespoon butter; add
beef strips, just enough to cover the bottom. Over high heat,
sear quickly on all sides. With tongs, remove beef as it
browns (brown outside, medium rare inside). Brown rest of
beef; set aside. In 3 tablespoons hot butter in the same
skillet, saute onion, garlic and mushrooms until onion is
golden, about 5 minutes. Remove from heat. Add flour, meat
extract paste, catsup, salt and pepper. Stir until smooth.
Gradually add bouillon; bring to boiling while stirring.
Reduce heat. Simmer for 5 minutes. Over low heat, add wine,
dill and sour cream, stirring until well blended. Add beef,
simmer just until sauce and beef are hot. Serve over rice,
noodles, wild rice, etc.
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