Ingredients
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1/3 cup butter
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1 large onion, diced
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2 teaspoons minced garlic
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1 1/2 lbs fresh mushrooms, sliced
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2 lbs beef tenderloin, cut into bite-sized pieces
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3/4 tablespoon salt
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3 tablespoons flour
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1 (10 3/4 ounce) can beef broth
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2 teaspoons Worcestershire sauce
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1 teaspoon Kitchen Bouquet
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1 package of extra-wide egg noodles or 1 package dumpling-style egg noodles
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8 ounces sour cream
Instructions
- Melt 2 tbls butter in a skillet,add onion,garlic,and mushrooms.
- Saute until onion is soft.
- Remove from heat and set aside.
- Melt remaining butter in a Dutch oven- add tenderloin pieces,and sprinkle with 3/4 tbl salt.
- Brown lightly and remove by slotted spoon to a 2 qt casserole dish.
- Stir flour into remaining juices from the beef,till thickened, then gradually stir in beef broth and sour cream.
- Cook and stir till thickened.
- Add the mushroom mixture,browned beef, Worchestershire sauce,and Kitchen Bouquet,and return to casserole.
- Baked uncovered, in a 350 degree oven for approximately 30 minutes- 45 if refrigerated,and baked later.
- Serve over warm noodles.