Thanks for this great recipe!

Anthony


Mom's Beef Stroganoff

2 lb. beef tenderloin
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/3 c. butter
1/2 c. finely chopped onion
2 c. beef stock or canned beef consomme
water if needed
3 Tbs. butter
1/4 lb. sliced mushrooms

Cut the beef into 1/4 inch slices and then into strips about 2 inches long
and 1/2 inch wide. Mix flour, salt & pepper. Dredge the meat to coat.
Heat 1/3 c. butter in a large skillet and cook over moderate heat until
browned. Add stock or consomme and simmer, covered, about 25 minutes.
While meat is cooking, melt 3 Tbs. butter in a small skillet. Cook the
mushrooms for 5 minutes or until tender. When the meat is done, combine 1/2
cup of the stock from the meat with the tomato paste and Worcestershire
sauce and stir until well blended. Add the sauteed mushrooms. Gradually
pour this mixture in with the meat and stir well. Stir in the sour cream
until just heated but do not boil. Spoon mixture over hot cooked egg
noodles. Serves 6