Beef Stroganoff

• 1 to 2 lb. beef tenderloin, cut into cubes or strips
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• dash of seasoned salt
• 2 Tbsp. fat or drippings
• 1/2 c. chopped onions
• 1 clove garlic, minced
• 1/2 lb. fresh mushrooms, sliced or 1 (4 oz.) can
• 1 (10 1/2 oz.) can condensed tomato soup or consomme or 1 bouillon cube, dissolved in 10 oz. boiling water
• 1 Tbsp. Worcestershire sauce
• dash of Tabasco sauce
• 1/2 c. diced green pepper
• 1 c. commercial sour cream
• chopped parsley
• cooked noodles

1. Combine flour and seasonings; roll meat in mixture.
2. Preheat electric frypan or skillet to 340u0b0 or hot.
3. Add fat; when melted, add meat.
4. Brown, turning to brown all sides.
5. Add onion, garlic and mushrooms.
6. Saute until partially tender.
7. Add liquid, all sauces and green pepper.
8. When boiling, turn down to simmer.

beef tenderloin, allpurpose, salt, pepper, salt, drippings, onions, clove garlic, fresh mushrooms, tomato soup, worcestershire sauce, tabasco sauce, green pepper, sour cream, parsley, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246290 (may not work)