Ingredients

• 2 pounds Tenderloin Tips
• 1/4 cup White Vinegar
• 1/4 cup White Wine
• 2 1/2 cups Brown Sauce
• 3 ounces Sour Cream
• 3 Tbsp. Butter
• 8 Ounces Sliced Fresh Mushrooms

Method

1. Slice tenderloin tips into thin strips; 2" x 1". Reduce white wine and vinegar by boiling several minutes. Add to brown sauce. Add hot brown sauce to sour cream, stirring constantly to prevent the sauce from curdling. Add butter (not melted).
2. Saute the tenderloin tips in a heavy skillet until lightly brown. Strain off fat. Saute sliced mushrooms and add to beef. Pour sauce over and heat. Do not permit to boil. Add salt and pepper to taste. Keep warm in double boiler.
3. Serve with either steamed rice or buttered egg noodles.