Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef, tenderloin, cubed 1/4 c Oil, peanut
Flour, for dusting 1 pn Paprika
1/4 c Pickles, dill, chopped 1/2 c Wine, red
1/2 lb Mushrooms, sliced 1/2 c Stock, beef
1 md Onion, minced 1/2 c Cream, sour
1/4 c Oil, olive OR Pepper (to taste)
1/4 c Oil, vegetable OR Salt (to taste)

Heat the oil in a pan and dust the beef with flour, shaking off
any excess.

When the oil is hot, add the meat and onion. Brown the meat,
then add pickle, mushrooms, and paprika.

Add the red wine, then the stock. Bring to a boil and reduce
heat to simmer for 10 minutes.

Add sour cream, heat through, correct seasoning with salt and
pepper, and serve with Spaetzle.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans

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