3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 (6 oz.) can sliced broiled mushrooms, drained
1 c. sour cream
Snipped parsley, chives or dill
1 lb. beef tenderloin, 1/4 inch thick
1 clove garlic, cut
1/4 c. butter
1/2 c. minced onion
1 (10 1/2 oz.) can condensed chicken soup
1/4 c. water

Trim fat from beef. Rub both sides with garlic. Pound flour mixture (flour, salt, pepper) into both sides of meat. Cut meat into 1 1/2 inch by 1 inch strips. Brown meat in hot butter in Dutch oven until tender, turning often. Add onions. Saute until golden. Add water. Stir to dissolve brown bits in bottom of Dutch oven. Add undiluted soup and mushrooms. Cook over low heat, uncovered, stirring occasionally until mixture is thick and meat is fork tender, about 20 minutes. Add sour cream and parsley. Mix well. Heat until hot. Serve with noodles or rice.