Beef Tenderloin Stroganoff

By McLean

Ingredients

• 2 lbs. tenderloin, cut into strips (2 x 1/2 inch)
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon flour
• 2 cups beef stock
• 2 teaspoons prepared mustard
• 1 package onion soup mix
• 1 cup sliced mushrooms, sauteed
• 1 cup sour cream

Preparation

Step 1

Sprinkle meat heavily with salt and pepper and let marinate for at least two hours.

Blend butter with flour over low heat. Gradually stir in beef stock and cook until it thickens. Then, stir in 2 teaspoons mustard and onion soup mix. Simmer gently. Do not boil.

Meanwhile, brown meat in butter. Saute the mushrooms. Add meat and mushrooms to the sauce.

At last moment stir in 1 cup sour cream. Put in double boiler, over hot water for about 20 minutes and serve hot.