Ingredients

• 3 tablespoons all-purpose flour
• 1.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pound beef tenderloin
• 0.25 cups butter
• 0.5 cups water
• 0.5 cups chopped onion
• 1 clove garlic , cut in half
• 1 pound mushrooms
• 1 , 10.5 ounce
• 1 cup sour cream

Instructions

1. 1 Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
2. 2 Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
3. 3 Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and stir in condensed soup. Cook until mushrooms are tender, about 20 minutes.
4. 4 Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Nutrition per serving