1-1/2  pound beef tenderloin
        2  tablespoons oil
        1  can (14 oz) beef broth
        2  tablespoons catsup
        1  teaspoon salt
        1  small clove garlic,  finely chopped
        1  can (6.5 oz) mushrooms undrained
        1  medium onion, sliced
        3  tablespoons flour
        1  cup dairy sour cream  (fat free sour cream for low fat recipe)

Cut beef tenderloin across grain into strips, each about 1-1/2 x 1/2 inch.  (For ease in cutting, partially freeze beef.)  Cook and stir beef in oil in skillet over low heat until brown.  Stir broth, catsup, salt and garlic into skillet.  Heat to boiling; reduce heat.  Cover and simmer until beef is tender, about 10 minutes.
   Stir in mushrooms (reserving liquid for later) and onion.  Cover and simmer until onion is tender, about 5 minutes.  Shake reserved liquid and the flour in tightly covered container; gradually stir into beef mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; reduce heat.  Stir in sour cream; heat through.  Serve over hot cooked noodles, rice, or mash potatoes.
6 servings.
NOTE:  This recipe is also good using ground beef.