Beef Stroganoff

• 2 lb. tenderloin
• 4 Tbsp. butter
• 1/2 lb. mushrooms, sliced
• 1 c. sliced onion
• 1 can (10 1/2 oz.) condensed beef broth
• 1/2 c. dry white wine or water
• 1/4 tsp. salt
• dash of pepper
• 1 1/2 c. sour cream
• hot, cooked rice or noodles

1. Slice meat into 1/2 inch slices; cut slices into 1/2 inch strips.
2. Melt butter in large skillet.
3. Brown meat on all sides; remove and reserve.
4. Saute mushrooms and onion until tender in fat remaining in skillet.
5. Add meat, beef broth, wine or water, salt and pepper.
6. Cover; simmer 10 minutes.
7. Recipe may be cooked to this stage and reheated.
8. Stir in sour cream; heat to just boiling, stirring constantly.
9. Serve over cooked rice or noodles.
10. Makes 6 to 8 servings.

tenderloin, butter, mushrooms, onion, condensed beef broth, white wine, salt, pepper, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933519 (may not work)