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.