Beef In Creamy Mushroom Sauce
|Beef tenderloin||10 Ounce, cut into 1-inch-thick slices|
|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.