Classic Beef Stroganoff

Serves 4

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

Cut meat across the grain into 1/2-inch strips, about 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; 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, the ketchup, garlic, and salt. Cover; simmer 15 minutes.

Blend in reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

V.L.S.