Beef Stronganoff
Rebecca Girsch
ingredients
- 1 pound beef tenderloin or sirloin steak, about 1 inch thick
- 2 tablespoons butter
- 1/2 pound mushrooms, washed, trimmed and sliced
- 1 medium onion (about 1/2 cup), minced
- 1 can (10.5 ounces) beef broth
- 2 tablespoons ketchup
- 1 small clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons flour
- 1 cup sour cream
- 3-4 cups egg noodles, cooked
directions
- 1
Cut meat across grain into 1/2 inch strips, about 1 1/2 inches long. Set aside.
- 2
Melt butter in large skillet. Add mushrooms and onion. Stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of broth, stir in remaining broth, ketchup, garlic and salt. Cover and simmer for 15 minutes. Blend reserved broth and flour and stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir for one minute. Reduce heat. Stir in sour cream and heat through.
- 3
Serve over egg noodles.
- 4
*Can easily be doubled.
Source: Rebecca Girsch
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