Braised Tenderloin Tips in Mushroom sauce

As we are in the festive month of December, I'm going to post different recipes you can use for this holiday, and also you can check other recipes I have posted before. Happy cooking!


1/2 kilo beef tenderloin cut into strips or depending on the size-cuts you want
1/2 cup flour to dredge beef in
salt and pepper to taste
2 tbsp. cooking oil
1 cup water 2 tbsp. soy sauce
1 small can cream of mushroom soup
10 pcs. dried mushroom or 1 can mushroom buttons cut into halves

Dredge beef in flour, add salt and pepper. Fry till brown all surfaces, remove excess fat.
Add water, soy sauce and mushroom sauce. Simmer for 5 minutes while stirring occasionally to prevent sticking to the bottom of the pan. Adjust water to desired thickness of the sauce. Add mushroom, then let boil for a few minutes, serve hot.
If you are using dried mushrooms, soak first in warm water for 30 minutes before adding.

Pork maybe use. Other sauce can be substitutes like cream of broccoli, cream of celery or broccoli soup with cheese.
To make a cream of soup (instead of using canned) Add 3 to 4 stems of celery or broccoli to 2 cups chicken or beef stock, simmer until veggies are done, add 2 tbs. flour dissolve in water before adding and 1 cup milk.


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