Beef Paprikas

This is a Hungarian recipe from epicurious.com. This is posted for ZWT4.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  tablespoons unsalted butter
• 2  large onions, chopped
• 1  large green pepper, chopped
• 1  lb mushroom, sliced
• 2  tablespoons flour
• 1 1⁄2 tablespoons paprika (preferably hungarian sweet)
• 2 1⁄2 cups  beef stock or 2 1⁄2 cups low sodium beef broth
• 1  tablespoon tomato paste
• 3⁄4 cup sour cream
• 3  tablespoons fresh dill, chopped
• 1 3⁄4 lbs beef tenderloin, center-cut, cut into 1/4 to 1/2 inch thick slices, slices halved lengthwise
• 1⁄4 cup dry white wine
•  chopped tomato (optional)

Directions

1. Melt 2 T butter in heavy large deep skillet over medium heat.
2. Add onions and bell pepper and saute until light brown, about 10 minutes.
3. Add mushrooms and saute until starting to soften, about 5 minutes.
4. Mix in flour and paprika and stir 2 minutes.
5. Mix in stock and tomato paste.
6. Bring to boil, stirring constantly.
7. Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
8. Mix in sour cream.
9. Remove from heat and add dill.
10. Season to taste with salt and pepper.
11. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.).
12. Melt 1 T butter in another heavy large skillet over medium-high heat.
13. Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
14. Transfer to plate. Add more butter as needed.
15. When all beef is brown, add to sauce along with any drippings on plate.
16. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef.
17. Sprinkle with chopped tomatoes before serving, if desired.