Kathy's Filet Mignon Stroganoff

Ingredients

• 2 (2 inch)  filet mignon steaks
• 1/2 cup flour, for dredging beef
• 1 1/2 cups mushrooms, sliced
• 1/2 medium onion, chopped
• 1/2 cup butter, divided
• 2 (1/4 ounce) envelopes beef bouillon, Washington's Rich Beef Brand
• 2 tablespoons flour
• 1/2 cup water
• 8 ounces sour cream
• 1/2 cup heavy whipping cream
• salt and pepper
• 2 teaspoons Kitchen Bouquet
• 1 teaspoon worcestershire sauce
• 1 tablespoon sherry wine
• noodles, of your choice cooked al dente

Directions

1. 1

   Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips.Dredge the strips in the 1/2 cup flour. Add the remainder of the butter toi the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter. Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, w-sauce, kitchen bouquet and the heavy whipping cream. Return the filet strips to the skillet and continue heating untill mixture is hot. Serve over the noodles.