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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My friend Jenny gave me this recipe many years ago. I like it over rice. Ingredients:
6 tablespoons butter |
2 tablespoons minced onions |
2 lbs beef tenderloin, cut in thin 1x2 1/2 inch strips |
salt, to taste |
fresh ground pepper |
1/8 teaspoon nutmeg |
1 cup sour cream, at room temperature |
Directions:
1. melt 3 tablespoons of butter in a heavy skillet.
2. add the onion and cook slowly until transparent.
3. remove and set aside.
4. turn the heat to meium-high, add the beef, and cook briefly, turning to brown on all sides.
5. remove the beef and set aside with the onions.
6. add the remaining 3 tablespoons butter to the skillet.
7. stir in the mushrooms, cover, and cook 3 minutes.
8. season with salt, pepper, and nutmeg.
9. whisk the sour cream and add to the pan, but do not let it boil.
10. return the beef and onions to the pan and just heat through.
11. serve and enjoy.
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