2 lbs. beef tenderloin
4 tbsp. butter
1 c. onion, chopped
1 clove garlic, finely chopped
1/2 lb. fresh mushrooms, sliced 1/4 inch thick
3 tbsp. flour
1 tbsp. catsup
1/8 tsp. pepper
1 (10 1/2 oz.) can beef consomme
1/4 c. dry white wine
1 tbsp. dill
1 (8 oz.) carton dairy sour cream

Trim fat from beef. Cut crosswise into 1/2 inch thick slices; then cut each slice across grain in 1/2 inch wide strips. Slowly heat large, heavy skillet. Melt 1 tablespoon butter. Add beef strips. On high heat, sear quickly on all sides. With tongs, remove meat as it browns.

In same skillet, melt 3 tablespoons butter; then saute onion, garlic and mushrooms until onion is golden, about 5 minutes. Remove from heat.

Add more butter to skillet if necessary. Blend together flour, 2 tablespoons consomme, catsup, salt and pepper until smooth. Add to skillet. Gradually add rest of consomme, stirring constantly. Bring to a boil while stirring. Reduce heat; simmer 5 minutes.

Over very low heat, add wine, dill and sour cream, stirring until combined, but do not allow mixture to boil or it will curdle. Add beef and simmer only until beef and sauce are hot.

Serve over cooked egg noodles or combination of white and wild rice. Serves 6.