Beef Stroganoff
1 pound beef tenderloin
2 tablespoons butter or margarine
1/2 pound mushrooms, cleaned and sliced
1 medium onion, minced
1 can condensed beef broth (Campbell's)
2 tablespoons ketchup
1 clove garlic, minced
1/2 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 cups hot cooked noodles (3 to 4)
Cut meat across the grain into 1/2" strips, about 1 1/2 " long. Melt butter in large skillet. Add mushrooms and onions; 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 onions. Heat to boiling; stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.
