Classic Beef Stroganoff

• 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 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)

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.

beef tenderloin, mushrooms, onion, butter, beef consomme, tomato sauce, garlic, salt, flour, sour cream, fresh dill

Taken from www.food.com/recipe/classic-beef-stroganoff-87517 (may not work)