1. This can be done a day ahead: melt butter in a large deep skillet over medium heat. 2. Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes). 3. Add in mushrooms and saute until the stir to soften (about 5 minutes). 4. Mix in flour and paprika; stir for 2 minutes. 5. Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes). 6. Season with salt and pepper. 7. Mix in sour cream and remove from heat. 8. If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef. 9. Transfer the sauce to a large dish with high sides. 10. Melt butter in a skillet over medium heat. 11. Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate. 12. Add in more butter if needed and continue with remaining beef slices. 13. Transfer the beef to the sauce along with any juices from the plate. 14. You can deglaze the pan with some white wine, then add it to the sauce if desired. 15. Top with chopped tomatoes and serve. ---------------------------------------------------------------------------
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