Beef Stroganoff

3 T. flour
1-1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef Tenderloin 1/4" thick
1 cut clove garlic
1/4 c. butter
1/2 c. chopped onions
1/4 c. water
1 c. ch. soup undil.
1 lb. sliced mushrooms
1 c. sour cream
parsley, chives or dill

Combine flour, salt, pepper.  Trim fat from meat.  Rub both sides with garlic.  Pour flour on meat.  Cut into 1-1/2" x 1" strips. 

In hot butter in Dutch oven or deep skillet, brown meat strips, turning often.  Add onions. - Add water, stir to dissolve brown bits.  Add soup, mushrooms; cook uncovered, over low heat.  Stir often, until mixture is thick & meat tender - 20 m.

Test before serving; stir in sour cream; heat, do not boil.  - Sprinkle with parsley.

Serve with rice or wild rice or noodles.

4 - 6 servings