Prep 10 mins
Cook 25 mins
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!
- 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)
- 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.
I've been using this recipe for years from an old Betty Crocker cookbook. It's been my daughter's favorite recipe and she always requests that I make it when she comes home from college to visit.
This recipe is easy and absolutely delicious. I've been making this recipe from the same cookbook since 1972 and yet to find one better. I highly recommend!