PROMERSBERGER FAMILY RECIPES
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BEEF STROGANOFF

1 lb beef tenderloin or sirloin steak, about 1/2 inch thick 2 tbsp butter or margarine 1/2 lb mushrooms, washed, trimmed and sliced 1/2 cup medium sized onion, minced 1 can condensed beef broth (boullion), 10-1/2 oz 2 tbsp catsup 1 garlic clove, small, minced 1 tsp salt 3 tbsp flour 1 cup dairy sour cream 4 cups hot cooked noodles

Cut meat across the grain into 1/2-inch strips, about 1-1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In the same skillet, cook meat until light brown. Add 2/3 cup of the broth, the catsup, garlic and salt. Cover and simmer for 15 minutes. Cook the noodles per package instructions. Blend reserved 1/3 cup of broth with flour and stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Reduce heat. Stir in sour cream and maintain medium low heat. Serve over noodles.