Rich creamy grave with sliced steak over extra wide egg noddles.more
lb. beef tenderloin or sirloin steak, about ½ thick.
Tbl butter or margarine
lb mushrooms washed, trimmed & sliced (Optional)
Med. Onion, minced (about ½ cup)
can (10.5 oz.) condensed beef broth or bouillon.
small clove garlic, minced
cup sour cream
3 to 4
cups hot cooked noddles (see recpies for homemade noddles)
Cut meat across the grain into 1/2-3 trips, about 11/2 inch long. Melt butter in large skillet. Add onions & mushrooms; 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 for 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add onions & mushrooms. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles. 4 servings.