Dhahran Theatre Group Cookbook, 1993


2 Lb. Fillet of beef, cut into 1/2 x 2 inch strips
4 Tablespoons butter &/or a little olive oil
1 Large onion, chopped
1 Clove garlic
1 Box fresh mushrooms or 1 can, chopped
1 Tablespoon ketchup
1/2 Teaspoon salt
Fresh ground pepper
2 Cubes of bullion with 1 cup of water or 1 can of bullion
1/2 Cup white wine (or more)
1 Teaspoon fresh dill
2 Pkgs. sour cream


Heat oil in frying pan and sauté meat, onions, garlic, Ketchup, salt, pepper and dill. Then add mushrooms, bullion and wine. Slow cook for several hours or as long as possible (all day in a crock pot is OK).

Raise heat to a low boil, add sour cream and serve immediately over rice or noodles.

Carol Lanhardt