1Beef should be cut in strip, brown quickly in one tablespoon of butter in heavy skillet. Remove beef to a bowl and pour on 1/2 cup white wine.
2Add the remaining butter to skillet and saute the onions, mushrooms and garlic, do not brown, cooking about 5 minutes. Remove from heat and stir in the flour, catsup, salt and pepper, gradually add the can of beef broth.
3Stir in the dill weed, sour cream, and the beef tenderloin strips, simmer until hot. Becareful not to overheat or the sour cream can curdle
4Serve over wide buttered egg noodles or a mixture of wild and white rice.