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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have used this recipe for years and, as yet, have not found a better one. It's origin is from a 1965 Betty Crocker cookbook of Dinners in a Dish . You'll love it! Ingredients:
1 lb beef tenderloin |
1/2-3/4 lb fresh sliced mushrooms |
1/2-3/4 cup minced onion |
2 tablespoons butter |
1 (10 1/2 ounce) can beef consomme |
2 tablespoons catsup or 2 tablespoons tomato sauce or 1 tablespoon dijon mustard |
2 cloves garlic, minced |
1 teaspoon salt |
3 tablespoons flour |
1 cup sour cream |
3 -4 cups hot cooked noodles or 3 -4 cups rice |
chopped fresh dill (to garnish) |
Directions:
1. Cut meat diagonally into very thin slices.
2. Saute mushrooms and onions in butter until tender; remove from skillet.
3. Brown meat lightly on both sides in same skillet.
4. Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
5. Cover and simmer 15 minutes.
6. Blend reserved 1/3 cup consomme and flour; stir into skillet.
7. Add mushrooms and onions.
8. Heat to boiling, stirring constantly.
9. Boil 1 minute.
10. Stir in sour cream; heat through.
11. Serve over hot noodles or rice and garnish with fresh dill.
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