Beef Stroganoff

Ingredients:

• 2 pounds beef tenderloin, cut into thin, bite-sized strips
• 2 tablespoons butter or margarine
• 8oz fresh mushrooms, sliced
• 1 cup onion, chopped
• 3 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 1 (10 1/2oz) can condensed beef broth
• 1/2 cup dairy sour cream
• 1/4 cup dry white rice
• hot cooked rice or noodles

Instructions:

In a skillet, stirfry 1/3rd the beef in hot butter or margarine for about 2 minutes or until done. Add more butter or margarine as necessary during cooking. Remove the beef from the skillet, then repeat the process with the remaining beef in thirds. Set the beef aside. Stirfry the mushrooms and onion together in a skillet for 3 minutes or until the onion is crisp-tender. Stir in the flour and pepper, then stir in the broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream, wine and beef. Heat, but do not boil. Spoon the stroganoff over the hot cooked rice or noodles.