Beef Stroganoff
from  Judy Rodgers

Ingredients:

3 TB flour
1 1/2 tsp. salt
1/4 tsp pepper
1 lb. beef tenderloin, 1/4" thick
1 clove garlic, cut
1/4 cup butter
1/2 cup minced onions
1/4 cup water
1 can condensed chicken broth, undiluted
1 lb. mushrooms, sliced
8 oz. sour cream

Combine flour, salt, pepper.  

Trim meat if necessary, rub both sides with garlic.  

With rim of saucer, pound flour mixture into both sides of meat.  

Cut meat into strips (about 1 1/2" x 1").  

In hot butter in Dutch oven type pan brown meat strips, turning them often.  

Add onions, saute till golden.  

Add water stirring up all the "stuff" from the bottom.  

Add soup, mushrooms; cook, uncovered, over low heat, stirring occasionally until mixture is thick and meat is fork tender--about 20 minutes.  (If you use a less tender cut of meat, just cook longer until it becomes tender).  

Just before serving add sour cream.  (It can be refrigerated before adding the sour cream and used the next day--sometimes I think it's even better the next day)

 If you refrigerate it before using, reheat and add sour cream just before serving.  

Heat through, but do not boil after adding the sour cream--the sauce will break.  

Serves 4-6.

Try it--it's really good.
                                                                            Judy