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Betty Crocker's Beef Stroganoff Recipe

by Global Cookbook

Ingredients

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

Directions

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

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