Recipe by Judikins
I have used this recipe for years and, as yet, have not found a better one. It's origin is from a 1965 Betty Crocker cookbook of "Dinners in a Dish". You'll love it!
Top Review by Paul C.
Very easy to prepare. I used skirt steak because it was on sale. I also modded the recipe by adding both mustard and ketchup. I also added about a half cup of red wine. Turned out great.
- 1 lb beef tenderloin
- 1⁄2-3⁄4 lb fresh sliced mushrooms
- 1⁄2-3⁄4 cup minced onion
- 2 tablespoons butter
- 1 (10 1/2 ounce) can beef consomme
- 2 tablespoons catsup or 2 tablespoons tomato sauce or 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons flour
- 1 cup sour cream
- 3 -4 cups hot cooked noodles or 3 -4 cups rice
- chopped fresh dill (to garnish)
Directions See How It's Made
- Cut meat diagonally into very thin slices.
- Saute mushrooms and onions in butter until tender; remove from skillet.
- Brown meat lightly on both sides in same skillet.
- Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
- Cover and simmer 15 minutes.
- Blend reserved 1/3 cup consomme and flour; stir into skillet.
- Add mushrooms and onions.
- Heat to boiling, stirring constantly.
- Boil 1 minute.
- Stir in sour cream; heat through.
- Serve over hot noodles or rice and garnish with fresh dill.