Beef Stroganoff (Florence Armagost)

Cut the meat across the grain into 1/2 inch strips, about 1 1/2 inches long. Melt the butter in a large skillet. Add the mushrooms and onion. Cook and stir until the onion is tender, then remove from the skillet. 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. Cover and simmer 15 minutes. Blend the reserved broth and flour; stir into the meat mixture. Add the mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in the sour cream and heat through. Serve over noodles. Makes 4 servings.