Recipe - Betty Crockers Beef Stroganoff

2 pound Beef tenderloin or sirloin
steak
One fourth cup Butter or margarine
1 cn Sliced mushrooms, drained
(6 ounces)
2 cn Condensed beef broth
(bouillon)
1/3 cup Instant minced onion
One fourth cup Catsup
1 One half teaspoon Garlic salt
1/3 cup Gold Medal flour
2 cup Dairy sour cream
8 ounce Medium noodles
3 tablespoon Butter or margarine

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini