Beef Stroganoff

By suewaynes

Ingredients

• 1 lb. beef tenderloin
• 1/8 cup butter or margarine
• 3 oz. sliced mushrooms, drained
• 1 can (10-1/2 oz.) condensed beef broth (bouillon)
• 1/6 cup instant minced onion (one/sixth)
• 1/8 cup catsup (one eighth)
• 3/4 tsp. garlic salt
• 1/6 cup Gold Medal Flour (one/sixth)
• 4-5 ozs. uncooked medium noodles
• 1 cup dairy sour cream
• 2 tbsps. butter or margarine
• Note: Recipe has been cut in half but you might want to double some ingredients if you find necessary, i.e., the butter needed to cook mushrooms.

Preparation

Step 1

Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt 1/8 cup butter in large skillet; add mushrooms and cook and stir aout 5 mins. Remove mushrooms.

In same skillet, cook meat until light brown. Reserving 1/2 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Stir 1 minute. Cool; cover and refrigerate.

Cook noodles as directed on package. Heat stroganoff over low heat. Stir in sour cream; heat through. Drain noodles; toss with 1-1/2 tablespoon butter. Serve with stroganoff.