1 lb. trimmed beef tenderloin
1/4 c. butter
6 oz. mushrooms (canned or fresh)
1/2 c. chopped onions
2 1/2 tbsp. enriched flour
1 can condensed beef broth
1 c. dairy sour cream

Have tenderloin sliced 1/4 inch thick; cut into strips 1/4 inch wide. Brown quickly in 1/4 cup butter in skillet. Push meat to one side; add mushrooms, sliced (about 2 cups) and chopped onions. Cook until tender but not brown. Add beef broth and heat just to boiling. Blend sour cream with enriched flour; stir into broth. Cook, stirring constantly, until thickened (sauce will be thin). Add salt and pepper to taste. Serve over hot rice or buttered noodles. Makes 4 or 5 servings.