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Note: This is one of the many quick and easy beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes. Because it is so easy to do - and tastes absolutely delicious - it is a great meal to serve at your dinner parties. The dish is absolutely best if you use beef tenderloin. There is little waste, and you are better off serving smaller portions than using a lesser-quality in larger amounts. This is great served over any type of pasta.

Serving size,1 1/3 cups. Carbs per serving5.4 grams of carb. NUMBER OF SERVINGS: 4.

Ingredients: 1 1/2 pounds beef tenderloin, trimmed well salt to taste freshly ground pepper to taste 12 ounces small button mushrooms 2 Tablesps coconut oil 1 ounce butter 3/4 cup stock or broth 2 Teasps Wondra flour 3/4 cup sour cream 2 Tablesps freshly chopped parsley (or small sprigs)

Pound meat thin. Cut in strips about 1/4 inch wide and 2 inches long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer. Wipe mushrooms clean with a damp paper towel. Trim off hard ends of stems. Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total. Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low. Ad the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add the meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.*

*Sub-Note: If you are not prepared to serve the meal promptly after you have added the flour and stirred the stock, remove the pan from the heat until you are. (If this is going to take longer than 30 minutes, refrigerate everything until you are ready.) Reheat mushrooms and stock in skillet until bubbly. Proceed with recipe.