Title: Beef paprikas
 Categories: Hungarian, Meats, Main dish
      Yield: 6 Servings
 
      4 tb Unsalted butter
      2 lg Onions; chopped
      1 lg Green bell pepper; chopped
      1 lb Mushrooms, sliced
      2 tb All-purpose flour
  1 1/2 tb Paprika
           - preferably Hungarian sweet
  2 1/2 c  Beef stock
           -=OR=- canned unsalted broth
      1 tb Tomato paste
    3/4 c  Sour cream
      3 tb Chopped fresh dill
  1 3/4 lb Center-cut beef tenderloin
           - (chateaubriand)
           - Cut into 1/4-to 1/2-inch
           - thick slices, slices
           - halved lengthwise
    1/4 c  Dry white wine
           Chopped tomatoes (optional)
 
  Melt half the butter in heavy large deep skillet over medium heat. Add
  onions and bell pepper and saut‚ until light golden, about 10
  minutes. Add mushrooms and saut‚ until starting to soften, about 5
  minutes. Mix in flour and paprika and stir 2 minutes.  Mix in stock
  and tomato paste. Bring to boil, stirring constantly. Boil until
  sauce thickens and paprika flavor mellows, stirring frequently, about
  8 minutes. Mix in sour cream. Remove from heat and add dill. Season
  to taste with salt and pepper. (Can be prepared 1 day ahead. Cover
  and refrigerate. Bring to simmer before adding beef.)
  
  Melt half of remaining butter in another heavy large skillet over
  medium-high heat.  Working in batches, add beef, season with salt and
  pepper and cook until just brown on each side. Transfer to plate. Add
  more butter as needed.  When all beef is brown, add to sauce along
  with any drippings on plate.  Add dry white wine to skillet and bring
  to boil, scraping up any browned bits. Boil until syrupy, about 3
  minutes. Add to beef.  Sprinkle with chopped tomatoes before serving,
  if desired.