Title: Betty Crocker's Beef Stroganoff
Categories: Beef Meat Main
Yield: 6 Servings
| 2 | lb | Beef tenderloin or sirloin steak |
| 1/4 | c | Butter or margarine |
| 1 | cn | Sliced mushrooms, drained (6 ounces) |
| 2 | cn | Condensed beef broth (bouillon) |
| 1/3 | c | Instant minced onion |
| 1/4 | c | Catsup |
| 1 1/2 | ts | Garlic salt |
| 1/3 | c | Gold Medal flour |
| 2 | c | Dairy sour cream |
| 8 | oz | Medium noodles |
| 3 | tb | Butter or margarine |
Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4
inch. Melt 1/4 cup butter in a large skiller. Cook and stir mushrooms in
butter about 5 minutes, remove mushrooms. In same skillet, brown meat.
Reserving 2/3 cup of broth, stir in remaining broth, the onion, catsup and
garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the
flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in sour cream, heat through. Cook noodles as
directed on package; drain. Toss with 3 tbs. butter. Serve with stroganoff.