2 lbs tenderloin, cut into strips or cubes
4 T paprika
2 T flour
salt and pepper to taste
2 T olive oil
1 T butter
2 med onions, minced
1 c chopped mushrooms (I mince them)
1 T Dijon mustard
2 T ketchup
2 T Worcestershire sauce
1 c peeled tomatoes (can), blended
3/4 c heavy cream

2 lbs tenderloin, cut into strips or cubes 4 T paprika 2 T flour 2 T olive oil 1 T butter 2 med onions, minced 1 c chopped mushrooms (I mince them) 1 T Dijon mustard 2 T ketchup 2 T Worcestershire sauce 1 c peeled tomatoes (can), blended 3/4 c heavy cream

1. in a large bowl combine meat, salt, pepper, paprika, and flour. make sure meat is well coated. set aside.
2. heat 1 T oil in large skillet over med heat. add butter.
3. once butter is melted add onion and cook until develops some color. remove from heat and place onions in bowl.
4. in same skillet heat rest of oil. when simmering add beef and brown on all sides. set aside in bowl.
5. cook mushrooms in same skillet until releases liquid and starts to brown (abt. 8 mins)
6. add back to skillet beef and onions. add mustard, ketchup, and Worcestershire. cook abt. 5 mins.
7. stir in blended tomatoes and cook until thickened slightly (about 5 mins)
8. add cream. cook 3-5 mins or until sauce ahs thickened to your liking.
9. serve immediately over rice and with french fries. can also serve with batata palha or farofa.