Beef Stroganoff II

By á-174942

Ingredients

• 2 tablespoons butter
• 12 ounces beef tenderloin (filet) thinly sliced
• 1 pound fresh white mushrooms cleaned, trimmed, and quartered - (abt 5 cups)
• 1/2 cup chopped onion
• 1 1/2 teaspoons fresh dill (or 1/2 tspn dried dillweed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 cup dry white wine
• 1/2 cup reduced-fat sour cream

Details

Servings 4

Preparation

Step 1

In large non-stick skillet, melt butter over high heat. Add beef, half at time. Cook, turning once, until browned on both sides, about 4 minutes; remove from skillet. Repeat with remaining beef.

Add mushrooms, onion, dill, salt and pepper; cook, stirring constantly, for 2 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes.

Remove from heat. Stir in sour cream until blended. Serve over noodles, if desired.

This recipe yields 4 to 5 servings.