Perfect Beef Stroganoff

• 2 lb. fillet of beef
• 6 Tbsp. butter
• 1 c. chopped onion
• 2 cloves garlic, finely chopped
• 1/2 lb. fresh mushrooms, sliced 1/4-inch thick
• 3 Tbsp. flour
• 2 tsp. beefer upper
• 1 Tbsp. ketchup
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1 (10 1/2 oz.) can beef bouillon, undiluted
• 1/4 c. dry white wine
• 1 Tbsp. fresh snipped dill or 1/4 tsp. dry dill weed
• 1 1/2 c. sour cream
• 1 1/2 c. cooked wild rice, tossed with 4 c. cooked white rice
• fresh dill or parsley, snipped

1. Trim fat from beef; cut fillet crosswise into 1/2-inch thick pieces.
2. Cut each slice across grain into 1/2-inch wide strips. Slowly heat large heavy skillet.
3. In it melt 2 tablespoons butter. Add just enough beef strips to cover bottom of skillet.
4. Over high heat, sear quickly on all sides.
5. Remove beef as it browns (should be browned outside, rare inside).
6. Brown rest of beef; set aside. In remaining hot butter in same skillet, saute onion, garlic and mushrooms until onion is golden, about 5 minutes.
7. Remove from heat.
8. Add flour, beefer upper, ketchup, bay leaf, salt and pepper. Stir until smooth.
9. Gradually add beef broth; bring to boiling, stirring.
10. Reduce heat; simmer for 5 minutes.
11. Over low heat, add wine, snipped dill and sour cream, stirring, until well combined. Add beef; simmer just until sauce and beef are hot.
12. Serve stroganoff with rice.
13. Sprinkle 2 tablespoons of dill or parsley over top.

fillet of beef, butter, onion, garlic, fresh mushrooms, flour, beefer upper, ketchup, salt, pepper, bay leaves, beef bouillon, white wine, fresh snipped dill, sour cream, wild rice, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453047 (may not work)