Yield: 6 servings
|2 pounds||Beef tenderloin or sirloin steak|
|¼ cup||Butter or margarine|
|1 can||Sliced mushrooms, drained (6 ounces)|
|2 cans||Condensed beef broth (bouillon)|
|⅓ cup||Instant minced onion|
|1½ teaspoon||Garlic salt|
|⅓ cup||Gold Medal flour|
|2 cups||Dairy sour cream|
|8 ounces||Medium noodles|
|3 tablespoons||Butter or margarine|
Cut meat across the grain into ¾-inch slices, then into strips 3x1/4 inch. Melt ¼ cup butter in a large skiller. Cook and stir mushrooms in butter about 5 minutes, remove mushrooms.
In same skillet, brown meat. Reserving ⅔ cup of 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. Boil and stir 1 minute. Stir in sour cream, heat through.
Cook noodles as directed on package; drain. Toss with 3 tbs. butter.
Serve with stroganoff.