| Tenderloin Casserole |
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2 lbs. boneless beef tenderloin or sirloin, sliced into 1/4 inch strips
2 tbsp. butter or margarine
1 tsp. salt
1/2 tsp. coarsely ground pepper
Dash of ground sage
Dash of ground cumin
1 lb. fresh mushrooms, trimmed % 26 quartered
2 cloves garlic, minced
1 med. onion, cut in wedges
2 med. green peppers, cut in 1 inch pieces
2 med. tomatoes, cut in wedges
1/2 c. soy sauce
2 tbsp. cider vinegar
6 oz. can tomato paste |
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| Instructions |
| Sauté beef quickly, a few pieces at a time, in butter, in a large frying pan; place in 3 1/2 or 4 quart baking pan (13 x 9 inch). Sprinkle with salt, pepper, sage, cumin. Sauté mushrooms lightly in same frying pan; add to meat. Stir garlic, onion, green pepper into drippings in fry pan; add to meat with tomatoes. Combine soy sauce, vinegar and tomato paste in fry pan; heat and stir to boiling; pour over meat. Toss lightly to mix. Cover. Bake at 350 degrees for 30 minutes until bubbly.
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