|Beef tenderloin||3 Pound, cut into cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Onion||2 Cup (32 tbs), sliced|
|Garlic||2 Clove (10 gm), crushed|
|Condensed consomme||2 Can (20 oz)|
|Water||1 Cup (16 tbs)|
|Bay leaf||1 , crumbled|
|Dry mustard||1 Tablespoon|
|Frozen peas||2 Cup (32 tbs)|
|Pie crust mix||1 Cup (16 tbs) (1/2 Recipe)|
|Freshly ground black pepper||To Taste|
Combine flour, salt and pepper in paper bag.
Shake beef cubes in bag with flour mixture to coat thoroughly.
Brown meat in oil in large saucepan.
Add onion and garlic to remaining oil.
Fry 10 minutes, stirring constantly.
Add meat, consomme, water and seasonings.
Bring to boil.
Cover and simmer for 1 1/2 hours.
Pour into casserole.
Top with pie crust, prepared as directed on package, rolled 1/8 inch thick.
Bake in hot (4250) oven 30 minutes, until crust is brown.