Brown slightly in butter, leaving inside rare: 2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same dripping:
1 C. chopped onion
Add: 1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through.
Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice (Uncle Ben's)
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