Melinda Lee's Beef Stroganoff

Ingredients

• 1 1/2 lb. filet mignon (or other meat see note below)
• 4 tablespoons butter
• 1 large onion, chopped
• 3/4 pound mushrooms, sliced
• 1 heaping teaspoon Bovril(or other meat glaze). Important for depth of flavor
• 2 teaspoons tomato paste
• 3 tablespoons flour
• 1 cup beef broth
• 1 teaspoon pepper (fresh ground is best)
• 1 cup sour cream
• 2 teaspoons dried dill
• Cooked, buttered noodles, or cooked rice

Directions

Cut the filet into strips and pat very dry with paper towels. Brown strips quickly in half the butter. Set aside.
Chop the onion and slice the mushrooms
Begin with the onions and saute until they begin to soften. Add mushrooms and continue sauteing until tender. Remove from heat. Stir in Bovril and tomato paste.
Mix flour smoothly with a little beef broth and stir into mixture. Gradually stir in the remaining broth. Return to heat and stir until mixture begins boil. Add pepper. Over low heat, stir sour cream into the center of the mixture, a little at a time. Pour over beef. Add salt to taste. Sprinkle with dill. Allow to stand awhile before serving to enhance flavors. Terrific party dish because it can be prepared ahead and held in a chafing dish. It is extravagant because of the filet. Note: If you choose to use a less tender cut of meat, prepare the recipe as directed but without adding the sour cream. Pour the sauce over the beef, and place mixture in a covered casserole. Cook in a 325 degree oven for about 40 minutes until meat is tender. Remove from oven, add sour cream and dill. Serve

Submitted 6/13/05.
Source: Melinda's Cookbook
Submitted By: LB
cbatorjr@aol.com
Melinda Lee's Beef Stroganoff