1 1/2 lb. beef tenderloin, cubed
Flour for dusting
1/4 c. dill pickle, chopped
1/2 lb. mushrooms, sliced
1 onion, minced
1/4 c. oil (olive or peanut or veg.)
1 pinch paprika
1/2 c. beef stock
1/2 c. sour cream
Salt & pepper to taste

Heat oil in pan. Dust beef with flour, shaking off excess. When oil is hot, add meat and onions. Brown meat, then add pickle, mushrooms and paprika. Then add beef stock and bring to a boil and reduce heat to simmer for 10 minutes. Add sour cream, heat through, correct seasoning with salt and pepper. Serve with spaetzle. Serve stroganoff over spaetzle. Serves 4.