Beef Stroganoff

• 2 lb. filet of beef
• 6 Tbsp. butter or margarine
• 1 c. onion, chopped
• 1 clove garlic, finely chopped
• 1/2 lb. fresh mushrooms, sliced
• 3 Tbsp. flour
• 2 tsp. meat extract paste
• 1 Tbsp. catsup
• 1 (8 oz.) container sour cream
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (10 1/2 oz.) can beef bouillon (undiluted)
• 1/4 c. dry white wine
• 1 Tbsp. snipped fresh dill or 1/4 tsp. dried dill
• 1 1/2 c. cooked wild rice, tossed with 4 c. cooked white rice
• fresh dill or parsley, snipped

1. Trim fat from beef.
2. Cut filet crosswise into 1/2-inch thick slices.
3. Cut each slice across grain into 1/2-inch wide strips. Slowly heat large, heavy skillet.
4. In it, melt 2 tablespoons butter.
5. Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides.
6. With tongs, remove beef as it browns.
7. (It should be browned outside, rare inside.) Brown rest of beef; set aside.

filet of beef, butter, onion, clove garlic, fresh mushrooms, flour, meat, catsup, sour cream, salt, pepper, beef bouillon, white wine, dill, wild rice, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584255 (may not work)