Perfect Beef Strogonoff

• 2lb filet of beef
• 4 Tbsp butter
• 1 cp chopped white onion
• 1 clove fresh garlic,pressed
• 1/2 lb fresh mushrooms-white or baby portabella-sliced
• 3 Tbsp flour-all purpose
• 1 Tbsp ketchup
• 1/2 Tsp sea salt
• 1/2 Tsp black pepper
• 1 can beef bouillon/broth
• 1/4 cp dry white wine
• 1 Tbsp fresh dill snipped
• 1 1/2 cp sour cream
• 6 cp jasmine rice-cooked while preparing beef.

1. Trim fat from filet. Cut crosswise into 1/2" slices. Cut each, across the grain, into 1/2" strips. Slowly heat large heavy skillet. Melt 1 Tbsp butter, add beef strips-just enough to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as beef browns(should still be pink inside). Set aside. In 3 Tbsp of butter in the same skillet, saute onion, garlic, and mushrooms about 5 minutes, until onion is golden. Remove from heat. Add flour, ketchup, salt, and pepper. Place back on medium heat and add bouillon and stir to boil. Reduce heat and simmer 5 mintues. Over low heat, add wine, dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot. Lightly toss rice to make sure it is fluffy. Put on a large serving plate and place strogonoff next to it. Garnish with parsley if desired and serve.

filet of beef, butter, white onion, garlic, mushrooms, flour, ketchup, salt, black pepper, beef bouillonbroth, white wine, dill, sour cream, jasmine rice

Taken from www.epicurious.com/recipes/member/views/perfect-beef-strogonoff-50000910 (may not work)