4 cups beef tenderloin tips or trimmings, cut into small dice
1/2 cup butter
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup green bell pepper diced
4 tablespoons fresh minced garlic
1/2 cup flour
2 cups mushrooms, sliced
1 quart water
1 quart beef stock
2 tablespoons beef base or beef bouillon
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
3 cups sour cream
4 cups cooked pasta, buttered
1/2 cup green onion, chopped
In large stockpot or saucepan, brown meat in butter. Add onion, carrot, celery,
bell pepper and fresh garlic. Cook until vegetables are softened but still firm.
Add flour and mix well. Add mushrooms, water, beef stock, beef base, salt,
pepper and granulated garlic. Bring to boil, stirring often.
Reduce heat to simmer. Add sour cream and blend well. Serve in soup bowl over
hot buttered pasta. Top with green onion for garnish. Serves 6.
