1 1/4 to 1 1/2 lbs. beef tenderloin tips
4 tbsp. butter
1 (10 1/2) oz. can beef broth
1 bay leaf
2 tbsp. peanut oil
1/2 onion, chopped
2 tbsp. flour
1 green pepper, cut in strips
1/2 lb. fresh mushrooms, sliced
1/4 c. lemon juice
Salt and pepper to taste

Melt 2 tablespoons butter in skillet. Blend in flour and add beef broth stirring until smooth. Add bay leaf and simmer for 2 or 3 minutes. Remove bay leaf. In another pan melt 2 tablespoons butter. Add onion and simmer for 3 or 4 minutes until tender. Add mushrooms and continue to simmer until mushrooms begin to soften. Add to broth mixture and then add lemon juice. In another skillet heat 2 tablespoons peanut oil. Add beef tips. Cook on medium high temperature for 2 or 3 minutes. Then add green pepper, salt and pepper. Continue cooking until meat is lightly brown and green peppers are tender. (4 or 5 minutes). Do not over cook meat. I use a large skillet for the meat and when it is browned add the broth mixture and stir gently until mixed. This is good served with rice or noodles.