5 lbs. beef filet tips
Salt and pepper
Flour
1/2 c. butter, melted
1 med. onion, chopped
1/2 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. Lea & Perrins sauce
3/4 tsp. soy sauce
1 pt. sour cream
3 c. wide egg noodles, cooked

Lightly dust filets tops in seasoned flour. Brown quickly in melted butter in skillet. Remove meat. In same skillet saute onions and garlic. Add mushrooms and saute until tender. Add soups, Lea & Perrins sauce and soy sauce. Gently stir in meat. Cover and simmer for 20-30 minutes. Add sour cream and heat. Serve over wide egg noodles. Do not simmer after sour cream has been added.