Tyrolean Alps Ragout
|Brown sauce||1 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Beef tenderloin||2 Pound, sliced|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Prepare Brown Sauce.
Meanwhile, in 12-inch skillet melt butter.
Add mushrooms and onion; cook and stir over medium heat till tender but not brown.
Push vegetables to one side of skillet.
Quickly brown meat, 1/3 at a time, in butter.
When all meat is browned, stir in Brown Sauce, dry sherry, salt, Worcestershire, and pepper.
Heat through, 5 to 10 minutes.