6 servings
2 lbs. beef tenderloin, sirloin steak, or tenderized round steak
¼ cup butter
6 oz sliced mushrooms
2 10-½ oz cans beef broth (Campbell’s surprisingly has the best flavor for this)
1/3 cup onion, finely chopped
¼ cup ketchup
1 ½ tsp. garlic salt
1/3 cup flour
1-2 cups sour cream
8 to 10oz medium noodles
1 Tbsp. butter
Sauté the mushrooms in half of the butter in a large frying pan. Remove from pan and place in a bowl. Brown the meat in the same pan and add the rest of the butter. Reserve 2/3 cup of the broth. Stir in remaining broth, onion, ketchup, and garlic salt. Cover and simmer 15 minutes. Mix flour into the reserved broth, then stir into the meat to thicken. Add mushrooms, heat to boiling stirring constantly. Boil and stir 1 minute. Stir in sour cream, just heat through. Boil noodles according to package instructions, drain when done and toss with butter. Place noodles in serving dish and pour stroganoff over the top.
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