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Beef In Creamy Mushroom Sauce

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  Beef tenderloin 10 Ounce, cut into 1-inch-thick slices
  Margarine 1 Tablespoon
  Minced onion 2 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), minced
  Thinly sliced mushrooms 1 Cup (16 tbs)
  All-purpose flour 1 Tablespoon
  Canned beef broth 3⁄4 Cup (12 tbs)
  Tomato paste 2 Teaspoon
  Sour cream 3 Tablespoon
  Freshly ground pepper 1 Dash
  Chopped fresh parsley 1 Tablespoon
  Cooked noodles/Long grain rice, hot 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Side Dish

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