Perfect Beef Strogonoff

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   ["Trim fat from filet. Cut crosswise into 1/2"" slices. Cut each, across the grain, into 1/2"" strips. Slowly heat large heavy skillet. Melt 1 Tbsp butter, add beef strips-just enough to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as beef browns(should still be pink inside). Set aside. In 3 Tbsp of butter in the same skillet, saute onion, garlic, and mushrooms about 5 minutes, until onion is golden. Remove from heat. Add flour, ketchup, salt, and pepper. Place back on medium heat and add bouillon and stir to boil. Reduce heat and simmer 5 mintues. Over low heat, add wine, dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot. Lightly toss rice to make sure it is fluffy. Put on a large serving plate and place strogonoff next to it. Garnish with parsley if desired and serve."]

* Per serving · 4 servings · Values may vary.