Beef Stroganoff

• 1 1 top round steaks (simmer about 1 hour and test meat for tenderness) or 1 chuck steak (simmer about 1 hour and test meat for tenderness)
• 2 tablespoons unsalted butter or 2 tablespoons margarine
• 1 lb fresh mushrooms, sliced or 2 cans mushrooms
• 1 medium onion, minced
• 1 can beef broth
• 2 tablespoons catsup
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon salt (optional)
• 3 tablespoons flour
• 1 cup sour cream
• 1 package cooked wide egg noodles

1. cut meat across the grain into 1/2" strips, about 1" long.
2. melt butter in large heavy skillet.
3. Add mushrooms (if using fresh- if canned do not add) and onion.
4. Stir until onion is tender, then remove from skillet and place on side.
5. In same skillet, cook meat until light brown.
6. measure 1/3 cup of beef broth and place on side.
7. Stir in remaining broth, catsup, garlic and salt.
8. Cover and simmer- time depends on cut of beef- see above.
9. Blend reserved broth and flour to make paste.
10. Stir into meat mixture.
11. Add mushrooms and onion.
12. Heat to boiling, stirring for about 1 minute.
13. Let mixture sit to cool down.
14. Slowly stir in sour cream and reheat over medium low flame.
15. Serve over cooked hot noodles.

hour, unsalted butter, fresh mushrooms, onion, beef broth, catsup, garlic, salt, flour, sour cream, egg noodles

Taken from www.food.com/recipe/beef-stroganoff-51067 (may not work)