1 lb. beef tenderloin
2 tbsp. butter
1/2 lb. sliced mushrooms
1 (10 1/2 oz.) can beef bouillon
1/2 c. buttermilk
2 tbsp. flour
Salt to taste
Pepper to taste

Trim beef tenderloin; slice 1/4 inch thick. Cut into strips 1/4 inch wide. Brown quickly in butter in skillet. Push meat to one side; add sliced fresh mushrooms and chopped onion. Cook until tender, but not brown. Add condensed beef bouillon; heat just to boiling. Blend buttermilk with flour; stir into bouillon. Cook, stirring constantly, until thickened. Sauce will be thin. Add salt and pepper. May be served over hot rice. Yield: 5 servings. 240 calories per serving.