Beef Stroganoff (our favorite)

By Resk8r

Ingredients

• 1 1/2 pounds beef tenderloin or boneless top loin steak, about 1/2 inch thick
• 2 tablespoons margarine or butter
• 1 1/2 cups beef broth
• 2 tablespoons ketchup
• 1 teaspoon salt
• 1 small cove garlic, finely chopped
• 8 ounces mushrooms, sliced
• 1 medium onion, chopped (about 1/2 cup)
• 3 tablespoons all-purpose flour
• 1 cup sour cream or plain yogurt

Details

Servings 6

Preparation

Step 1

Cut beef tenderloing across grain into strips, each about 1 1/2 x 1/2 inch. (For ease in cutting, partially freeze beef.) Cook beef in margarine in 10-inch skillet over low heat, stirring occasionally, until brown. reserve 1/3 cup of th ebroth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.

Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat until hot. Serve over hot cooked noodles or rice if desired.