1950's Beef Stroganoff

Beef Stroganoff

1lb Beef Tenderloin or Sirloin Steak
2T Butter
8oz Mushrooms, washed, trimmed, and sliced
1/2C Minced Onion
10 Ounces Double Strength beef broth
2T Ketchup
1 Clove Garlic, Minced
1tsp Salt
3T Flour
1C Sour Cream
3-4C Cooked Egg Noodles


Cut meat across the grain into 1/2" strips, about 1 1/2" long.  Melt butter in large skillet, add mushrooms and then onion, cook until tender.  Remove from skillet.  Add butter if necessary and cook meat until light brown.  Stir in 2/3 of the broth, ketchup, garlic, and salt.  Cover and simmer 15 mins (25 for sirloin).

Mix reserved broth and flour; stir into meat mixture, add mushrooms and onions.  Heat until boiling, stirring constantly.  Boil and stir 1 minute, reduce heat.  Stir in sour cream and heat through.  Serve over egg noodles, yield about 4 servings.
* vintagerecipeblog.com