Beef Stroganoff 2



Ingredients

  • 1 1/2 pounds beef tenderloin or boneless top loin, about 1/2 inch thick.
  • 2 Tablespoons butter
  • 1 1/2 cups beef bouillon
  • 2 Tablespoons catsup
  • 1 small clove garlic, finely chopped
  • 1 teaspoon salt
  • 8 ounces mushrooms, sliced
  • 1 medium onion, chopped (about 1/2 cup)
  • Tablespoons flour
  • 1 cup dairy sour cream
  • 3 or 4 cups hot cooked noodles
  • 1 Tablespoon butter
  • 1 teaspoon poppy seed

Directions

Cut beef across the grain into strips, each 1 1/2 x 1/2 inch

Cook and stir beef in 2 tablespoons butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon Stir remaining bouillon, the catsup, garlic and salt into skillet. Heat to boiling reduce heat. Cover and simmer until beef is tender 45 minutes to 1 1/4 hour.

Stir in mushrooms and onions. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in tightly covered container. ; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute reduce heat Stir in sour cream, heat through.

Toss moodles with 1 tablespoon butter and the poppy seed,. Serve beef mixture over hot noodles

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