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BEEF STROGANOFF

1 lb. beef tenderloin or
sirloin steak about 1-inch
thick
2 Tbsp. margarine
1/2 lb. mushrooms, washed,
trimmed and sliced
1 medium onion (1/2 c.)
2 Tbsp. catsup
1 small clove garlic, minced
1 (10 1/2 oz.) can condensed
beef broth (bouillon)
3 Tbsp. salt
3 Tbsp. flour
1 c. sour cream
3 to 4 c. hot cooked noodles
(may use rice)

Cut meats across the grain into 1/2-inch strips, 1
1/2-inches long. Melt butter in large skillet. Add mushrooms
and onions. Cook and stir until tender. Remove from skillet.
In same skillet, cook meat until it's brown. Reserving 1/3 cup
of broth, stir in remaining broth, catsup, garlic and salt.
Cover and simmer 15 minutes. Blend reserved broth and flour;
stir in meat mixture. Add mushrooms and onion. Heat to boil-
ing, stirring constantly. Boil and stir 1 minute. Reduce
heat; stir in sour cream. Heat. Serve over noodles or rice.

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