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

5 serv.

beef tenderloin↗2 lbs
cut into 1/4-inch strips
flour↗1⁄4 cup
salt↗1 1⁄2 teaspoons
pepper↗1⁄4
butter↗1⁄2 cup
garlic clove↗1
onion↗1 cup
chopped
fresh mushrooms↗1 1⁄2 lbs
sliced
butter↗4 tablespoons
flour↗3 tablespoons
beef broth↗14 ounces
tomato paste↗3 tablespoons
sour cream↗1 pint
parsley↗1 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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