Ahwahnee Tenderloin Tips

• 2 Tbsp. butter
• 1 c. beef bouillon
• 3 whole cloves
• 2 lb. tenderloin tips, cut in thin bias strips
• 2 Tbsp. salad oil
• 1 medium green pepper, cut in thin strips
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. butter
• 1/4 tsp. lemon juice
• 2 Tbsp. flour
• 1 bay leaf

1. Melt 2 tablespoons butter.
2. Blend in flour; gradually stir in bouillon.
3. Add bay leaf and cloves.
4. Heat, stirring constantly, to boiling.
5. Simmer 2 minutes; remove spices.
6. Brown meat in hot oil; season with salt and pepper.
7. Add green pepper; cook until tender. Cook mushrooms until tender in 2 tablespoons butter.
8. Add bouillon mixture, lemon juice and tenderloin strips.
9. Heat to boiling.
10. Trim with pimento strips if desired.
11. Serve over rice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656618 (may not work)