4 Servings 20 min Cook
1 Large Onions
1/4 Cup Parsley
3 Cup diced Mushrooms
8 Oz Egg Noodles
3 Tbsp Butter
16 Oz Beef Tenderloin
1 1/2 Cup Vegetable Broth
1 1/2 Cup Sour Cream
3 Tbsp Wheat Flou
Coarsely chop onion and parsley.
Slice mushrooms evenly.
Bring a large pot of lightly salted water to a boil.
Add egg noodles, and cook until al dente, about 7 minutes.
Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat.
Cook the beef.
Add onion, and cook until softened.
Turn the heat up to medium-high, and add sliced mushrooms.
Cook until the mushrooms are limp and browned.
Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan.
Bring to a boil, and cook until the mixture has reduced by 1/3.
Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then fold into the mushrooms.
Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens.
Stir in the parsley, and season to taste with salt and pepper.
Serve over cooked egg noodles.