Petit Champignon Beef Stroganoff        

Ingredients:
2 lb. filet of 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 consommé
1/4 cup white wine
1 Tbsp fresh dill or 1/4 tsp. dried ( I like more dill )
1 1/2 cup sour cream (dairy)
 

Directions:
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) sauté 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.