| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
Hungarian, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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