3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloins, 1/4 inch thick (I use round steak and cook longer)
1 cut clove garlic
1/4 c. butter
1/2 c. minced onions
1/4 c. water
1 can undiluted condensed chicken soup
1 lb. sliced mushrooms
1 c. commercial sour cream
Snipped parsley, chives, or dill

Combine flour, salt, and pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat in 1 1/2 x 1 inch strips. In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; saute until golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender (about 20 minutes). Just before serving, stir in sour cream; heat but do not boil. Sprinkle with parsley. Serve with hot fluffy rice or wild rice, boiled noodles or mashed potatoes. Makes 4 to 6 servings.