Betty crocker's beef stroganoff

Yield: 6 servings

Measure Ingredient
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
¼ cup Catsup
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.

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