Recipe: Beef Stroganoff (1970's)

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 medium onion, minced (about 1/2 cup)
1 (10 1/2 oz.) can condensed beef broth (bouillon), divided use
2 tbsp. catsup
1 small clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 cup dairy sour cream
3 to 4 cups hot cooked noodles (for serving)

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 same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer 15 minutes.

Blend reserved 1/3 cup broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat through.

Serve over noodles.

Makes 4 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970