|Beef tenderloin||1 Pound|
|Cooking oil||3 Tablespoon|
|Sliced fresh mushrooms||4 Ounce (1 1/2 Cups)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Hot cooked noodles||1 Cup (16 tbs) (Fine)|
Cut tenderloin in 1/4-inch-thick strips.
In skillet heat oil; brown meat strips quickly in hot oil, 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms and cook 2 to 3 minutes; remove mushrooms.
Add sherry and beef broth to skillet; bring to boiling.
Cook, uncovered, till liquid is reduced to 1/3 cup.
Stir in sour cream and salt; stir in meat and mushrooms.
Cook slowly till heated through; do not boil