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  Beef paprikas
 
Yield: 6 Servings
 
4 tb Unsalted butter      2 lg Onions; chopped
1 lg Green bell pepper; chopped      1 lb Mushrooms sliced
2 tb All-purpose flour      1 1/2 tb Paprika - preferably Hungarian sweet
2 1/2 c Beef stock -=OR=- canned unsalted broth      1 tb Tomato paste
3/4 c Sour cream      3 tb Chopped fresh dill
1 3/4 lb Center-cut beef tenderloin
 - (chateaubriand) - Cut into 1/4-to 1/2-inch - thick slices slices - halved lengthwise 1/4 c 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 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. Source: Bon App‚tit magazine - October 1992

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