Perfect Beef Stroganoff (McCall's)

Ingredients

About 2 lbs. filet of beef
6 tablespoons of butter
1 large onion, chopped fine
1 clove garlic, chopped fine
half pound mushrooms 
3 Tbsp. flour
2 tsp of beef extract (one can use Better than Bouillon, just reduce the salt later)
1 Tbsp. catsup
salt and pepper
1 can (10 1/2oz) beef bouillon, undiluted
1/4 cup dry white wine 
1 Tbsp. fresh dill, or 1 Tsp dry dill weed
1 1/2 cup of sour cream
Some fresh dill and/or chopped parsley for garnish

Instructions

1. Trim fat from beef. Cut filet crosswise into 1/2-inch-thick slices. Cut each slice, across grain, into 1/2-inch-wide strips. 
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be browned outside, rare inside.) Brown rest of beef; set aside.
3. In remaining hot butter in the same skillet, sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, meat-extract paste, catsup, salt, and pepper; stir until smooth. Gradually add bouillon; bring to boiling, stirring. Reduce heat; simmer 5 minutes.
4. Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot. 
5. Serve Stroganoff over egg noodles. Sprinkle dill or parsley over top. 

This recipe was used as a starting point for "Ed's no-fat version"