Beef Stroganoff (Florence Armagost)

Dry

• 1 tsp. salt (~6 g)
• 3 Tbsp. flour (~23 g)
• 3 to 4 cups hot cooked noodles (~370 g)

Wet

• 2 Tbsp. butter or margarine (~28 g)
• 1 can (10 1/2 oz.) condensed beef broth
• 2 Tbsp. catsup (~31 g)
• 1 cup dairy sour cream (~230 g)

Other

• 1 lb. beef tenderloin or sirloin steak, 1/2 inch thick (~450 g)
• 1/2 lb. mushrooms, washed, trimmed, sliced (~230 g)
• 1 medium onion, minced (about 1/2 cup) (~110 g)
• 1 small clove garlic, minced

1. 1

   Cut the meat across the grain into 1/2 inch strips, about 1 1/2 inches long.

2. 2

   Melt the butter in a large skillet.

3. 3

   Add the mushrooms and onion. Cook and stir until the onion is tender, then remove from the skillet.

4. 4

   In the same skillet, cook the meat until light brown. Reserving 1/3 cup of the broth, stir in the remaining broth, the catsup, garlic and salt.

5. 5

   Cover and simmer 15 minutes. Blend the reserved broth and flour; stir into the meat mixture.

6. 6

   Add the mushrooms and onion. Heat to boiling, stirring constantly.

7. 7

   Boil and stir 1 minute. Reduce heat.

8. 8

   Stir in the sour cream and heat through. Serve over noodles. Makes 4 servings.