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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 lbs filet of beef or 2 lbs flank of beef |
4 tablespoons butter |
1 cup onion, chopped |
1 clove garlic |
1/2 lb fresh mushrooms |
3 tablespoons flour |
2 teaspoons meat extract paste |
1 tablespoon catsup |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can beef broth |
1/4 cup white wine |
1 tablespoon fresh dill or 1/4 teaspoon dried dill |
1 1/2 cups sour cream (dairy) |
Directions:
1. Trim fat from beef and cut into 1/2-inch slices.
2. Over high heat sear the beef quickly in 1 tablespoon butter.
3. In 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes.
4. Remove from heat. Stir in flour, meat extract paste, catsup, salt and pepper.
5. Stir until smooth.
6. Gradually add bouillon, stirring constantly bring to a boil.
7. Reduce heat and simmer for 5 minutes.
8. Over very low heat, add wine, dill and sour cream.
9. Add beef, simmer only until beef is hot. Serve over wild rice. Serves 6.
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