Beef Paprikas

Ingredients

 * 4 tb Unsalted butter
 * 2 lg Onions; chopped
 * 1 lg Green bell pepper; chopped
 * 1 lb Mushrooms sliced
 * 2 tb All-purpose flour
 * 1 1/2 tb Paprika - preferably Hungarian sweet
 * 2 1/2 c Beef stock -=OR=- canned unsalted broth
 * 1 tb Tomato paste
 * 3/4 c Sour cream
 * 3 tb Chopped fresh dill
 * 1 3/4 lb Center-cut beef tenderloin

Directions

 * 1) Cut into 1/4-to 1/2-inch - thick slices slices - halved lengthwise 1/4 c Dry white wine Chopped tomatoes (optional) Melt half the butter in heavy large deep skillet over medium heat.
 * 2) Add onions and bell pepper and saut‚ until light golden about 10 minutes. Add mushrooms and saut‚ until starting to soften about 5 minutes.
 * 3) Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil stirring constantly.
 * 4) Boil until sauce thickens and paprika flavor mellows stirring frequently about 8 minutes. Mix in sour cream. Remove from heat and add dill.
 * 5) Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)
 * 6) Melt half of remaining 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.
 * 7) Transfer to plate. Add more butter as needed. When all beef is brown add to sauce along with any drippings on plate.
 * 8) 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.