Ahwahnee Tenderloin Tips(From Fabulous Yosemite Valley)

• 2 lb. tenderloin or sirloin tips, cut 1/2-inch thick
• 1 can (10 1/2 oz.) beef bouillon
• 1 medium green pepper, cut in thin strips
• 4 Tbsp. butter
• 1 can (4 oz.) pimiento, cut in thin strips (optional)
• 2 Tbsp. salad oil
• salt and pepper
• 2 Tbsp. flour
• 1 bay leaf
• 3 whole cloves
• 1/2 lb. fresh mushrooms, sliced
• 1/4 c. lemon juice

1. Cut meat into thin bias strips 3 inches long.
2. Brown meat in hot oil; season with salt and pepper.
3. Sprinkle flour over meat, stir and add bouillon, bay leaf and cloves.
4. Cook, stirring, until sauce thickens and boils.
5. Cover.
6. Simmer, stirring occasionally, for 1 1/2 hours or until meat is meltingly tender.
7. Remove bay leaf and cloves.
8. In butter, cook green pepper and mushrooms just until tender.
9. Stir in lemon juice.
10. Mix and pour over tenderloin tips.
11. Heat to boiling.
12. Thicken if necessary.
13. Trim with pimiento, if desired.
14. Makes 4 to 6 servings.

tenderloin, beef bouillon, green pepper, butter, pimiento, salad oil, salt, flour, bay leaf, cloves, fresh mushrooms, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577838 (may not work)