Recipe - Beef Paprikas

4 tablespoon Unsalted butter
2 lg Onions; chopped
1 lg Green bell pepper; chopped
1 pound Mushrooms, cut or sliced up
2 tablespoon Allpurpose flour
1 One half tablespoon Paprika
preferably Hungarian sweet
2 One half cup Beef stock
=OR= canned unsalted broth
1 tablespoon Tomato paste
Three fourths cup Sour cream
3 tablespoon Chopped fresh dill
1 Three fourths pound Centercut beef tenderloin
(chateaubriand)
Cut into 1/4to 1/2inch
thick slices, slices
halved lengthwise
One fourth cup Dry white wine
Chopped tomatoes (optional)

Melt half the butter in heavy large deep skillet over medium heat. Add
onions and bell pepper and saut‚ until light golden, about 10 minutes. Add
mushrooms and saut‚ until starting to soften, about 5 minutes. Mix in flour
and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to
boil, stirring constantly. Boil until sauce thickens and paprika flavor
mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove
from heat and add dill. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding
beef.)

Melt half of remaining butter in another heavy large skillet over
mediumhigh heat. Working in batches, add beef, season with salt and
pepper and cook until just brown on each side. Transfer to plate. Add more
butter as needed. When all beef is brown, add to sauce along with any
drippings on plate. Add dry white wine to skillet and bring to boil,
scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to
beef. Sprinkle with chopped tomatoes before serving, if desired.

Source: Bon App‚tit magazine October 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini