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Ingredients

• 4 c. good quality beef stock (1 litre)
• 1 c. crushed tomatoes
• 2 Tbsp. flour (25 ml)
• 1 c. dry red wine (250 ml)
•     several sprigs fresh thyme
• 12 ounce beef tenderloin, sliced 1/4-inch thick
•     Coarse salt and freshly cracked pepper, to taste
• 1/4 c. clarified butter (60 ml)
• 2 clv garlic, minced
• 1/2 x Spanish onion, thinly sliced
• 1 1/2 c. sliced cremini mushrooms (375 ml)
• 1 pch freshly grated nutmeg
• 1/2 tsp paprika (5 ml)
• 1 x dry chile, crushed (optional)
• 1 tsp Dijon mustard (5 ml)
• 1 Tbsp. Worcestershire sauce (15 ml)
• 1/2 c. lowfat sour cream (125 ml)
•     Freshly minced flat leaf parsley, to taste

Description

In A Large Saucepan Or Possibly Skillet, Combine Cool Beef Stock, Flour And Red Wine. Whisk Over High Heat Till Mix Is Just Coming To The Boil. Add In The Thyme Sprigs And…

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