Beef Paprikas

Ingredients

 * 4 tbsp unsalted butter
 * 2 large onions; chopped
 * 1 large green bell pepper; chopped
 * 1 lb mushrooms sliced
 * 2 tbsp all-purpose flour
 * 1½ tbsp paprika - preferably Hungarian sweet
 * 2½ cups beef stock or canned unsalted broth
 * 1 tbsp tomato paste
 * ¾ cup sour cream
 * 3 tbsp chopped fresh dill
 * 1¾ lbs center-cut beef tenderloin, cut into ¼-to ½-inch thick slices slices, halved lengthwise
 * ¼ cup dry white wine
 * chopped tomatoes (optional)

Directions

 * 1) Melt half the butter in heavy large deep skillet over medium heat.
 * 2) Add onions and bell pepper and sauté‚ until light golden about 10 minutes.
 * 3) Add mushrooms and sauté‚ until starting to soften about 5 minutes.
 * 4) Mix in flour and paprika and stir 2 minutes.
 * 5) Mix in stock and tomato paste.
 * 6) Bring to boil stirring constantly.
 * 7) Boil until sauce thickens and paprika flavor mellows stirring frequently about 8 minutes.
 * 8) Mix in sour cream.
 * 9) Remove from heat and add dill.
 * 10) Season to taste with salt and pepper (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef).
 * 11) Melt half of remaining butter in another heavy large skillet over medium-high heat.
 * 12) Working in batches add beef season with salt and pepper and cook until just brown on each side.
 * 13) Transfer to plate.
 * 14) Add more butter as needed.
 * 15) When all beef is brown add to sauce along with any drippings on plate.
 * 16) Add dry white wine to skillet and bring to boil scraping up any browned bits.
 * 17) Boil until syrupy about 3 minutes.
 * 18) Add to beef.
 * 19) Sprinkle with chopped tomatoes before serving if desired.