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(A Perennial Favorite)
2 lb. beef tenderloin or
sirloin steak
1/4 c. butter or margarine
1 can (6 oz.) sliced
mushrooms, drained
2 cans (10 1/2 oz. each)
condensed beef broth
1/3 c. instant minced onion
1/4 c. catsup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. dairy sour cream
8 to 10 oz. uncooked medium
3 Tbsp. butter or margarine

Cut meat across the grain into 3/4-inch slices, then
into strips 3 x 1/4-inch. Melt 1/4 cup butter in large skil-
let. Cook and stir mushrooms in butter about 5 minutes; remove
In same skillet, brown meat. Reserving 2/3 cup of the
broth, stir in remaining broth, the onion, catsup and garlic
salt. Cover and simmer about 15 minutes. Blend reserved broth
and the flour; stir into meat. Add mushrooms; heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in sour
cream; heat through. Cook noodles as directed on package.
*Some people like to use a wider egg noodle. Toss with
3 tablespoons butter. Serve under stroganoff. Deeee-licious!
Makes 6 to 8 servings.

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