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Ingredientes
- 4 Tbsp. (1/2 stick) unsalted butter (about)
- 2 lrg onions minced
- 1 lrg green bell pepper minced
- 1 lb mushrooms sliced
- 2 Tbsp. all purpose flour
- 1 1/2 Tbsp. paprika (preferably Hungarian sweet)
- 2 1/2 c. beef stock or possibly canned unsalted beef broth
- 1 Tbsp. tomato paste
- 3/4 c. lowfat sour cream
- 3 Tbsp. minced fresh dill
- 1 3/4 lb center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, sliceshalved lengthwise
- 1/4 c. dry white wine Minced tomatoes (optional)
Direcciones
- Heat 2 Tbsp. butter in heavy large deep skillet over medium heat.
- Add in onions and bell pepper and saute/fry till light golden brown, about 10 min.
- Add in mushrooms and saute/fry till starting to soften, about 5 min. Fold in flour and paprika and stir 2 min. Fold in stock and tomato paste.
- Bring to boil, stirring constantly. Boil till sauce thickens and paprika
- flavor mellows, stirring frequently, about 8 min. Fold in lowfat sour cream.
- Remove from heat and add in dill. Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before adding beef.)
- Heat 1 Tbsp. butter in another heavy large skillet over medium-high heat. Working in batches, add in beef, season with salt and pepper and cook till just brown on each side. Transfer to plate. Add in more butter as needed. When all beef is brown, add in to sauce along with any drippings on plate. Add in dry white wine to skillet and bring to boil, scraping up any browned bits. Boil till syrupy, about 3 min. Add in to beef. Sprinkle
- with minced tomatoes before serving, if you like.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1776g | |
| Calories 1164 | |
| Calories from Fat 746 | 64% |
| Total Fat 85.0g | 106% |
| Saturated Fat 50.32g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 2274mg | 95% |
| Potassium 3101mg | 89% |
| Total Carbs 73.6g | 20% |
| Dietary Fiber 16.3g | 54% |
| Sugars 31.58g | 21% |
| Protein 32.54g | 52% |
