3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloin or London broil
1/2 lb. sliced mushrooms or small can
1 clove garlic or powder
1/2 c. onion, minced
1/4 c. water
1 can mushroom soup
1 c. sour cream
Butter for browning meat

Combine flour, salt and pepper. If using Tenderloin (1/4 inch thick), trim fat from meat and rub with garlic. Pound flour mixture into both sides of meat. Cut meat bite size (1 inch). If using London broil, partially freeze, then slice 1/8 inch across grain. Cut those pieces into squares, about 1 inch. Add a little garlic powder to flour mix, then coat meat with the mix. I shake in paper bag. Brown meat using butter, then add onions until golden. Add water and stir. Add soup, mushrooms and cook uncovered over low heat for 20 minutes. Stir in sour cream, heat but DO NOT BOIL! Serve 4 to 6. Serve with/over fried noodles.