Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 T Unsalted butter 3/4 c Sour cream
1 lg Green bell pepper; chopped 1 3/4 lb Beef tenderloin*
2 T All-purpose flour Chopped tomatoes (optional)
2 1/2 c Beef stock *In thin 1/2 inch slices

-------------------------DIRECTIONS------------------------------
2 lg Onions; chopped 1 T Tomato paste
1 lb Mushrooms, sliced 3 T Chopped fresh dill
1 1/2 T Paprika, Hungarian sweet 1/4 c Dry white wine

Melt half the butter in heavy large deep skillet over medium heat.
Add onions and bell pepper and saute until light golden, about 10
minutes. Add mushrooms and saute 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 medium-high
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.

Submitted By EARL SHELSBY On 02-25-95

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