3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloin, 1/4" thick
1 c. clove garlic
1/4 c. butter
1/2 c. minced onions
1/4 c. water
1 can condensed chicken soup
1 lb. sliced mushrooms, fresh
1 c. sour cream (commercial)
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 into 1 1/2" x 1" 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, mushrooms and 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, wild rice, boiled noodles or mashed potatoes. Makes 4 to 6 servings.