Tenderloin-tip Casserole

Cut into 1"-thick cubes 3 pounds tenderloin tips or sirloin of beef. Flour lightly in seasoned flour and brown quickly in 2 tablespoons butter or margarine. Then transfer the meat to a large baking dish. Drain the fat and re-add 1 tablespoon (fat). Add 1 cup chopped onion and cook until tender. Then add 2 cloves garlic, crushed, 1 teaspoon salt and 1 pound mushrooms which have been wiped with a damp cloth and sliced. Cook only until mushrooms are tender. Add 1/2 cup tomato puree and pour over meat. The dish can be held at this point. Heat the casserole, covered, in a moderately hot oven, 375 f., for 1/2 hour. Then heat 1 cup heavy cream with 1/4 teaspoon hot pepper sauce, 1 tablespoon Worcestershire sauce and 1 teaspoon salt until simmering but not boiling. Fold in 1 cup commercial sour cream and pour over hot meat. Stir well and replace in oven for 5 minutes-no longer, as the sour cream will curdle. Makes 6 servings.
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Hand-Written beside this recipe: Buffet Menu:
T.T. casserole, Baked Scalloped eggplant, garlic buttered rolls, green salad w/basil and dill french dressing, Bavarian cream mold with strawberries