1 lb. beef tenderloin, cut in thin strips
2 tbsp. cooking oil
1 can (4 oz.) sliced mushrooms
1 pkg. dry onion soup mix
1 c. sliced ripe olives
1/2 c. apple juice
1/2 tsp. nutmeg
2 tbsp. flour
1 c. dairy sour cream

Brown meat in cooking oil. Drain. Add mushrooms with liquid, dry soup mix and apple juice. Also add nutmeg. Cover and simmer 10 minutes. Add sour cream blended with flour. Simmer until thickened. Add olives; heat through. Serve over hot noodles.