|3 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloin, 1/4″ thick
1 cut clove garlic
1/4 cup butter or margarine
1/2 cup minced onions
1/4 cup water
1 can undiluted condensed chicken soup
1 lb. sliced mushrooms
1 cup commercial sour cream
Snipped parsley, chives, or dill
|Combine flour salt, pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2″ x 1″ strips.
In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; saute till golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup, mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender – about 20 min.
Just before serving, stir in sour cream; heat, but do not boil. Sprinkle with parsley.
Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.