Classic Beef Stroganoff

• 1 pound tenderloin or sirloin steak, about 1/2 inch thick
• 1/2 pound mushrooms, washed trimmed and sliced
• 1 medium onion, minced (about 1/2 cup)
• 1 can (10 1/2 ounces) condensed beef broth (bouillon)
• 2 tablespoons catsup
• 1 small clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons flour
• 1 cup sour cream
• 3-4 cups hot cooked noodles
• 2 tablespoons butter or margarine

1. Cut meat across the grain into 1/2 inch strips about 1 1/2 inches long. Melt butter in large skillet. add mushrooms and onions, cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth catsup, garlic and salt. Cover, simmer 15 minutes.
2. Blend reserved broth and flour, stir into meat mixture. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream, heat. Serve over noodles.

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

Taken from www.epicurious.com/recipes/member/views/classic-beef-stroganoff-50006119 (may not work)