Steaks with Stroganoff Sauce

Steaks with Stroganoff Sauce

1 tablespoon butter
4 ounces button mushrooms, sliced
1 small onion, diced
1 1/2 tablespoons flour
1/2 can (about 5 to 6 ounces) Campbell's Beef Broth
1 tablespoon ketchup
1 small clove garlic, minced
salt, to taste
2 thin (1/2 to 5/8" thick) rib eye steaks, about 6 ounces each
1 tablespoon oil
1/2 cup sour cream

Melt the butter in a medium skillet over medium heat. Add the mushrooms and onions and cook until the mushrooms have given up their juices and the onions are tender.
Add the flour to the pan and cook for two minutes to cook off the rawness of the flour.

Combine the beef broth, ketchup and garlic. Add to the pan with the mushrooms and cook, stirring, until thickened. Turn heat to low and keep warm.
Season the steaks with salt. Heat another skillet over medium-high heat. Add the oil and as soon as it shimmers, add the steaks. Cook the steaks for 1 1/2 to 2 minutes per side. Remove from pan to heated plates and keep warm.

Add the sour cream to the mushroom mixture and heat through. Top the steaks with the mushroom sauce and serve.