1 lb. trimmed beef tenderloin, sliced 1/4" thick (can use sirloin or round if there is time to bake in a low oven or crock pot)
6 oz. (2 c.) sliced mushrooms
1/2 c. chopped onion
1 can condensed Campbell beef broth
1 c. sour cream
2 1/2 tbsp. flour

Cut meat. Brown quickly in 1/4 cup butter. Push to one side of pot. Add onion and mushroom and cook until tender. Add broth, heat just to a boil. Blend sour cream and flour. Stir into broth. Cook and stir until mixture thickens (sauce will be thin). Season to taste. Serve over hot rice or noodles. Makes 4 servings.