Beef In Creamy Mushroom Sauce Recipe
Ingredients
| 10 ounces beef tenderloin, cut into 1-inch-thick slices | ||
| Margarine | 1 Tablespoon | |
| Onion | 2 Tablespoon, minced | |
| Garlic | 1/2 Clove (5gm), minced | |
| 1 cup thinly sliced mushrooms | ||
| All purpose flour | 1 Tablespoon | |
| Beef broth | 3/4 Cup (16 tbs), canned | |
| Tomato Paste | 2 Teaspoon | |
| 1/3 cup plus 2 teaspoons sour cream | ||
| Ground pepper | 1 Dash | |
| Parsley | 1 Tablespoon, chopped | |
| Noodles | 1 Cup (16 tbs) | |
Directions
On rack in broiling pan broil tenderloin slices 2 to 4 inches from heat source, turning once, until rare.
While meat is broiling, in 9-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent, about 2 minutes.
Add mushrooms and cook, stirring occasionally, for 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; gradually stir in broth.
Add tomato paste and cook, stirring constantly, until mixture is slightly thickened.
Remove skillet from heat and stir in sour cream, pepper, and parsley; add meat and cook just until heated through.
Serve over hot noodles or rice.
While meat is broiling, in 9-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent, about 2 minutes.
Add mushrooms and cook, stirring occasionally, for 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; gradually stir in broth.
Add tomato paste and cook, stirring constantly, until mixture is slightly thickened.
Remove skillet from heat and stir in sour cream, pepper, and parsley; add meat and cook just until heated through.
Serve over hot noodles or rice.
Chef
