2 lb. fillet of beef or boneless beef sirloin, 1/2 inch thick (see Note)
6 tbsp. butter
1 c. chopped onion
1 clove garlic, finely chopped
1/2 lb. fresh mushrooms, sliced 1/4 inch thick
3 tbsp. flour
2 tsp. meat-extract paste
1 tbsp. catsup
1/2 tsp. salt
1/8 tsp. pepper
1 can (10 1/2 oz.) beef broth, undiluted
1/4 c. dry white wine
1 tbsp. snipped fresh dill, or 1/4 tsp. dried dill weed
1 1/2 c. dairy sour cream
1 1/2 c. cooked wild rice, tossed with 4 c. cooked white rice
2 tbsp. snipped fresh dill or parsley

1. Trim fat from beef. Cut crosswise into 1/2 inch thick slices. Cut each slice across grain into 1/2 inch wide strips.

2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover skillet bottom; over high heat, sear quickly on all sides. With tongs, remove beef as it browns. Brown rest of beef; set aside.

3. In remaining hot butter in same skillet, saute onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, meat-extract paste, catsup, salt and pepper; stir until smooth. Gradually add broth; bring to boiling, stirring; reduce heat, and simmer 5 minutes.

4. Add wine, snipped dill and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot.

5. Serve with rice. Sprinkle with dill. Serves 6.

Note: If using sirloin, sprinkle with instant unseasoned meat tenderizer, as package label directs.