Category: Main Dishes

  Date Posted: 9/26/2009

  Author: Elaine Cope

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Makes 6 to 8 servings

2 lb. Beef Tenderloin or Sirloin Stead (just use Round Steak)
1/4 cup Margarine
1 can Sliced Mushroom, drained
2 cans (10 ½ oz.) Condensed Beef Broth
1/3 cup Instant Minced Onion
1/4 cup Catsup
1 ½ tsp. Garlic salt
1/3 cup Flour
2 cups Dairy Sour Cream
8-10 cups uncooked Medium Noodles
3 Tbl. Margarine

1. Cut meat across the grain into 3/4 inch slices, than into strips 3 by 1/4 inch.

2. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes remove mushrooms.

3. In same skillet, brown meat.

4. Reserving 2/3 cup of broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes.

5. Blend reserved broth and the flour stir into meat. Add mushrooms heat to boiling, stirring constantly. Boil and stir 1 minute.

6. Stir in sour cream heat through.

7. Cook noodles as directed on package drain. Toss with 3 tablespoons butter. Serve with Stroganoff.

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