Ingredients
6
6 servings
- •3 tablespoons all-purpose flour
- •1.5 teaspoons salt
- •0.25 teaspoon ground black pepper
- •1 pound beef tenderloin
- •0.25 cup butter
- •0.5 cup water
- •0.5 cup chopped onion
- •1 clove garlic, cut in half
- •1 pound mushrooms
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 cup sour cream
Instructions
- Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
- Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
- Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
- Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
Nutritional Facts
Per 6 servings
- Calories: 447
- Carbohydrate: 12g
- Fat: 36g
- Fiber: 1g
- Protein: 19g
- Sugar: 2g
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