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Beef Stroganoff

2 lb. filet beef or flank
4 Tbsp butter
1 cup chopped onion
1 clove garlic
1/2 lb. fresh mushrooms
3 Tbsp flour
2 tsp. meat extract paste
1 Tbsp catsup
1/2 tsp. salt
1/8 tsp. pepper
1 can beef bouillon
1/4 cup white wine
1 Tbsp fresh dill or 1/4 tsp. dried
1 1/2 cup sour cream (dairy)

Trim fat from beef and cut into 1/2-inch slices. Over high heat
sear the beef quickly in 1 tablespoon butter. In 3 tablespoons
butter (same pan) saute onion, garlic and mushrooms about 5 minutes.
Remove from heat. Stir in flour, meat extract paste, catsup, salt
and pepper. Stir until smooth. Gradually add bouillon, stirring
constantly bring to a boil. Reduce heat and simmer for 5 minutes.
Over very low heat, add wine, dill and sour cream. Add beef, simmer
only until beef is hot. Serve over wild rice. Serves 6.

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