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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Grab a glass of red wine and make this yummy meal when the weather turns cool; also a kid pleaser. I often double the recipe and freeze for a quick weekday meal. Add garlic, mushroom or sprinkle with cheese to taste. Serve with buttered noodles or white rice. Ingredients:
2 lbs beef tenderloin, cut into 1/4-inch strips |
1/4 cup flour |
1 1/2 teaspoons salt |
1/4 pepper |
1/2 cup butter |
1 garlic clove |
1 cup onion, chopped |
1 1/2 lbs fresh mushrooms, sliced |
4 tablespoons butter |
3 tablespoons flour |
14 ounces beef broth |
3 tablespoons tomato paste |
1 pint sour cream |
1 teaspoon parsley |
Directions:
1. Combine flour,salt and pepper; coat meat.
2. Melt 1/2 cup butter in frying pan: brown meat on both sides.
3. Add garlic to taste, onion and mushrooms (more if you like); fry until onion is golden.
4. Move meat and vegetables to one side (or keep warm in separate pan). To other side of pan blend together 4 TBS butter and 3 TBS flour,
5. Add tomato paste and beef broth; mix well with meat and vegetables.
6. Cook until thickened. Add sour cream and heat through; simmer but do not boil.
7. Sprinkle with parsley.
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