Betty Crocker's Beef Stroganoff Recipe

• 2 lb Beef tenderloin or possibly sirloin steak
• 1/4 c. Butter or possibly margarine
• 1 can Sliced mushrooms, liquid removed (6 ounces)
• 2 can Condensed beef broth (bouillon)
• 1/3 c. Instant chopped onion
• 1/4 c. Catsup
• 1 1/2 tsp Garlic salt
• 1/3 c. Gold Medal flour
• 2 c. Dairy lowfat sour cream
• 8 ounce Medium noodles
• 3 Tbsp. Butter or possibly margarine

1. Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4 inch.
2. Heat 1/4 c. butter in a large skiller.
3. Cook and stir mushrooms in butter about 5 min, remove mushrooms.
4. In same skillet, brown meat.
5. Reserving 2/3 c. of broth, stir in remaining broth, the onion, catsup and garlic salt.
6. Cover and simmer 15 min.
7. Blend reserved broth and the flour; stir into meat.
8. Add in mushrooms; heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Stir in lowfat sour cream, heat through.
11. Cook noodles as directed on package; drain.
12. Toss with 3 tbs.
13. butter.
14. Serve with stroganoff.

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

Taken from cookeatshare.com/recipes/betty-crocker-s-beef-stroganoff-84205 (may not work)