Beef Stroganoff

• 1 lb beef tenderloin or sirloin steak ½-in thick (or beef leftovers or ground beef)
• 2 T butter or margarine
• ½ lb sliced mushrooms
• 1 medium onion minced
• 1 can condensed beef broth (bouillon)
• 2 T catsup
• 1 clove garlic minced
• 1 t salt
• 3 T flour
• 1 cup sour cream
• 4 cups hot cooked noodles

Cut meat across grain into ½ in strips. This is easier if meat is partially frozen. Melt butter in large skillet or Dutch oven. Add mushrooms and onion, cook and stir until onion is tender. Cook meat until light brown. Reserve 1/3 cup of broth, stir in remaining broth, catsup, garlic, and salt. Cover, simmer 15 minutes. Blend reserve broth and flour. Stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat, stir in sour cream. Serve over noodles.

Note: very good with thick floury noodles.