Beef Stroganoff

• 3 Tbsp. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. beef tenderloin (1/4-inch thick)
• 1 clove garlic, cut
• 1/4 c. butter
• 1/2 c. onion, minced
• 1/4 c. water
• 1 can condensed chicken soup (undiluted)
• 1 lb. mushrooms, sliced
• 1 c. commercial sour cream
• snipped parsley

1. Combine flour, salt and pepper.
2. Trim fat from meat.
3. Rub both sides meat with garlic.
4. Pound flour mixture into sides of meat. Cut meat into 1 1/2 x 1-inch strips.
5. Brown meat strips in hot butter.
6. Add onion.
7. Saute until golden.
8. Add water and stir. Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until meat is tender, about 20 minutes.
9. Just before serving, stir in sour cream; heat, do not boil.
10. Sprinkle with parsley.

flour, salt, pepper, beef tenderloin, clove garlic, butter, onion, water, chicken soup, mushrooms, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047982 (may not work)