1 lb. trimmed beef tenderloin, sliced 1-inch thick
1/4 c. butter
6 oz. mushrooms, sliced (about 2 c.)
1/2 c. chopped onions
1 can condensed beef broth
1 c. dairy sour cream
2 1/2 tbsp. enriched flour
salt and pepper to taste

Cut the sliced tenderloin into strips 1/4-inch wide. Brown quickly in butter in skillet. Push meat to one side. Add mushrooms and onions. Cook until tender, but not brown. Add condensed beef broth. Heat just to boiling. Blend sour cream with flour. Stir into broth. Cook, stirring constantly, until thickened (sauce will be thin). Add salt and pepper to taste. Serve over hot rice or buttered noodles.

Serves 5 to 6.