Beef Stroganoff

• 2 lb. beef tenderloin or sirloin steak
• 1/4 c. butter or margarine
• 1 (6 oz.) can sliced mushrooms, drained
• 2 (10 oz.) cans condensed beef broth (bouillon)
• 1/3 c. instant minced onion
• 1/4 c. catsup
• 1 1/2 tsp. garlic salt
• 1/3 c. flour
• 2 c. dairy sour cream
• 8 to 10 oz. uncooked medium noodles
• 3 Tbsp. butter or margarine

1. Cut meat across the grain into 3/4-inch slices.
2. Melt 1/4 cup butter in large skillet.
3. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
4. In same skillet, brown meat. Reserving 2/3 cup broth, stir in remaining broth, the onion, catsup and garlic salt.
5. Cover and simmer 15 minutes.
6. Blend reserved broth and flour; stir into meat.
7. Add mushrooms; heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in sour cream; heat through.
10. Cook noodles as directed; drain.
11. Toss with three tablespoons butter.
12. Serve with stroganoff.

beef tenderloin, butter, mushrooms, condensed beef broth, onion, catsup, garlic salt, flour, sour cream, noodles, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817265 (may not work)