BEEF PAPRIKAS
4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef
tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices,
slices
halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)
Melt 2 tablespoons butter in heavy large deep skillet over
medium heat. Add onions and bell pepper and
sauté until light golden, about 10 minutes. Add mushrooms
and sauté 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 1 tablespoon 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.
6 Servings
Bon Appétit October 1992
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