Ingredients

The following ingredients have 6 Servings
  • 1 pound beef tenderloin ((cut in 1" pieces))
  • 8 ounces mushrooms (sliced)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 small onion (chopped)
  • 1-2 teaspoons bacon grease
  • 2 tablespoons flour
  • 1 can cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon dry sherry
  • 1 garlic glove (minced)
  • 2 tablespoon heavy whipping cream
  • 5 ounces sour cream
  • 16 ounces wide egg noodles (cooked according to directions)

Instruction

  • Heat bacon grease in a skillet on medium high heat. 
  • Pat cubed beef dry with paper towels, season with salt and pepper and dust lightly with flour.  Arrange the beef around the pan and brown on all sides. Remove and set aside. 
  • Reduce heat to medium and add the mushrooms, onions and garlic to the pan; sauté until the aromatics (onions and garlic) are soft and the mushrooms have released much of their liquid and started to brown.
  • Add the sherry to de-glaze the pan and cook for about 1 minute, then add the beef broth, cream of mushroom soup and the browned beef cubes. 
  • Simmer for about 20 minutes, add the heavy whipping cream, and simmer another 10 minutes.  Add the sour cream and stir until heated throughout. 
  • Remove from heat and stir in the sour cream.
  • Add additional salt and pepper to taste if desired.