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.