2 lb. filet of beer or flank
4 tbsp. butter
1 c. 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 bouillon
1/4 c. white wine
1 tbsp. fresh dill or 1/4 tsp. dried
1 1/2 c. sour cream

Trim fat from beef. Cut into 1/2 inch slices. Over high heat in 1 tablespoon butter sear beef quickly. In 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes. Remove from heat. Stir in flour, meat extract paste, catsup, salt and pepper; stir. Gradually add bouillon, stirring; bring to boil. Reduce heat, simmer for 5 minutes. Over low heat add wine, dill and sour cream. Add beef, simmer until beef is hot. Serve over wild rice or egg noodles.