Beef Stroganoff

By McLean

Ingredients

• 1 pound beef tenderloin or sirloin steak, about 1/2 inch thick
• 2 tablespoons butter
• 1/2 pound mushrooms, washed, trimmed and sliced
• 1 medium onion, minced (about 1/2 cup)
• 1 can (10-1/2 ounces) condensed beef broth (bouillon)
• 2 tablespoons catsup
• 1 small clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons flour
• 1 cup sour cream
• 3 to 4 cups hot cooked noodles

Details

Adapted from keyingredient.com

Preparation

Step 1

Cut meat across the grain into 1/2-inch strips, about 1-1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup garlic and salt. Cover; simmer 15 minutes.

Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Note: 2 teaspoons dijon mustard may be added, 1 tablespoon Worcestershire may be added