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BEEF STROGANOFF

1 1/2 pounds beef tenderloin (Meat will be easier to slice if it is partially frozen about 1 1/2 hours ahead.)
butter or margarine
1 large onion, minced
1/2 pound mushrooms, sliced
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
beef broth
1 tablespoon all-purpose flour
1/2 cup sour cream

ABOUT 45 MINUTES BEFORE SERVING:
1. On cutting board, trim fat from tenderloin; cut meat across the grain into 1/2 -inch slices. Cut each slice into 2" by 1/2" strips. Dry strips well on paper towels.

2. In 10-inch skillet over high heat, in 1 tablespoon hot butter or margarine (be careful not to let it burn), cook one third of meat, stirring constantly, until lightly browned, about 1 minute (meat will be rare). Pour meat and drippings into medium bowl cover bowl with foil; set aside. In 1 tablespoon more hot butter or margarine, cook 2nd third meat; pour into bowl and set aside. Repeat with last third.

3. To skillet, add 2 tablespoons more butter or margarine, onion cook till onions have caramelized and translucent. Then add mushrooms, mustard, salt and pepper. Cook over medium heat, stirring frequently, until mushrooms are browned are tender, about 10 minutes.

4. Into measuring cup, drain drippings from meat; add beef broth to make 1/2 cup. Stir flour into skillet mixture until blended. Gradually stir liquid into skillet mixture and cook, stirring constantly, until thickened.

5. Stir sour cream into mixture until smooth; add meat and heat, stirring. (Do not boil.) Makes 6 servings.