2 lb. filet of beef or boneless sirloin
6 T butter or margarine
1 C chopped onion
1/2 lb fresh mushrooms, sliced 1/4" thick
3 T flour
1/2 tsp salt
1/8 tsp pepper
1 can (10-1/2 oz) beef broth (condensed)
1/4 C and 2 glasses dry white wine
2 T snipped fresh dill, or 1/2 tsp dried dill weed
1 1/2 C sour cream
3 1/2 glasses of wine (1 for you, 2 1/2 for the stew)
wild rice or flat noodles for 6
Trim fat from beef.
Cut crosswise into 1/2" thick slices.
Cut each slice across grain into 1/2" wide strips.
Slowly heat large, heavy skillet.
In it, melt 2 T butter or margarine.
Add just enough beef to cover bottom of skillet.
Over high heat, sear quickly on all sides.
Remove beef with tongs as it browns (browned outside, rare inside...it'll cook more later).
Brown rest of beef and set aside.
Using remaining hot butter in same skillet, saute onion, and mushrooms until onion is golden...about 5 minutes.
Remove from heat.
Add flour, salt, and pepper; stir until smooth.
Gradually add beef broth, bring to a boil while stirring.
Reduce heat, simmer 5 minutes.
Over low heat, add wine, dill, and sour cream, stirring until well combined.
Add beef and simmer just until sauce and beef are hot.
Serve Stroganoff with rice or noodles and with a dry Chardonnay (not Two Buck Chuck...support your local vintner).