1 1/2 lb beef tenderloin — thin strips
2 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
1 1/2 cups beef bouillon
1/4 cup sour cream
2 tbsp tomato paste
1/2 tsp paprika
salt to taste
Dredge beef in flour. In a heavy skillet, melt butter with oil
Brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well.
Bring to a boil. Combine sour cream, tomato paste, paprika, and salt.
Slowly stir sour cream mixture into beef mixture.
Turn heat to low and bring to a bare simmer.
Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.
- Dietary Fiber