Classic Beef Stroganoff

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!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb beef tenderloin
• 1⁄2-3⁄4 lb  fresh  sliced mushrooms
• 1⁄2-3⁄4 cup  minced onion
• 2  tablespoons butter
• 1 (10 1/2ounce) 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

1. Cut meat diagonally into very thin slices.
2. Saute mushrooms and onions in butter until tender; remove from skillet.
3. Brown meat lightly on both sides in same skillet.
4. Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
5. Cover and simmer 15 minutes.
6. Blend reserved 1/3 cup consomme and flour; stir into skillet.
7. Add mushrooms and onions.
8. Heat to boiling, stirring constantly.
9. Boil 1 minute.
10. Stir in sour cream; heat through.
11. Serve over hot noodles or rice and garnish with fresh dill.