Serves: 5
Total Calories: 391

3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound beef tenderloin steak, 1/4 inch thick
1 clove garlic, cut
1/4 cup butter or margarine
1/2 cup minced onion
1/4 cup water
1 (10 1/2-ounce) can condensed chicken soup, undiluted
1 pound sliced mushrooms
1 cup commercial sour cream
1 snipped parsley, chives, or dill

Combine flour, salt, and pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2- or 1-inch strips. In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; sauté until golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork-tender, about 20 minutes.

Just before serving, stir in sour cream; heat but do not boil. Sprinkle with parsley. Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 391
Calories from Fat: 223

More Recipes from the The Recipe Hall of Fame Cookbook Cookbook:
My Sunday Roast
Texas Brisket
Working Man’s Roast
Easy Italian Beef
Pepper Steak
Elegant Filet Mignon
Mock Filet
Lone Star Chicken-Fried Steak
Beef Stroganoff
Stuffed Cabbage Rolls
Beef Tips in Wine
French Oven Beef Stew
Veal Parmigiana
Smothered Steak Daufuskie Style
Barbecued Meatballs
Venison Meat Balls
Meatballs Diablo
Excellent Meat Loaf
Cheeseburger Pie
Taco Pie
Ranch Hand Mexican Pie
Green Enchiladas
Shepherd’s Pie
Pork Loins and Fried Apples
Pork Tenderloin
Pork Tenderloin with Mustard Sauce
Orange Pork Chops
Pork Chops in Mushroom Gravy
Wild Rice and Pork Chop Casserole
Stuffed Pork Chops
Pork Chops Hawaiian
Pork Fajitas
Barbequed Pork Loin Baby Back Ribs
Barbeque Rub
Finger Lickin’ Spareribs
Best Bar-B-Que
Apricot Baked Ham
Stromboli
Walking Taco
Sloppy Joes
Stuffed Green Peppers
The Society Hill’s Philadelphia Phenomenon Cheese Steak