3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloin
1 clove garlic
1/4 c. butter
1/2 c. minced onions
1/4 c. water
1 (10 oz.) can condensed chicken soup (undiluted)
1 lb. sliced mushrooms
1 c. sour cream

Combine flour, salt and pepper. Trim fat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2 x 1 inch strips.

In hot butter, in deep skillet, brown meat strips, turning them often until brown. Add onions, saute until golden. Add water, stir to dissolve brown bits in bottom of skillet. Add soup, mushrooms, cook uncovered over low heat, stirring occasionally, until mixture is thick and meat is fork tender, about 20 minutes.