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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My dad makes this for special occasions- My family goes crazy over it. You can leave out the mushrooms if you want. My dad always makes two batches- one with mushrooms (for the adults) and one without mushrooms (for the picky eaters). Ingredients:
1 lb beef tenderloin, about 1/2 inch thick |
2 tablespoons butter |
1/2 lb mushroom, washed trimmed and sliced |
1 medium onion, minced (about 1/2 cup) |
1 (10 1/2 ounce) can condensed beef broth |
2 tablespoons ketchup |
1 small garlic clove, minced |
1 teaspoon salt |
3 tablespoons flour |
1 cup sour cream |
1/4 cup cooking sherry |
3 -4 cups hot cooked wide egg noodles |
Directions:
1. Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
2. Melt butter in large skillet.
3. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
4. In same skillet, cook meat until light brown.
5. Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
6. Cover, simmer 15 minutes.
7. Blend reserved broth and flour, stir into meat mixture.
8. Add mushrooms and onion.
9. Heat to boiling, stirring constantly.
10. Boil and stir 1 minute.
11. Reduce heat.
12. Stir in sour cream and sherry, heat through.
13. Serve over noodles.
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