BEEF STROGANOFF
From MEN'S FAVORITES - Card 14
- 2 pounds beef tenderloin or sirloin steak
- 1/4 cup butter or margarine
- 1 can (6 ounces) sliced mushrooms, drained
- 2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
- 1/3 cup instant minced onion
- 1/4 cup catsup
- 1 1/2 teaspoons garlic salt
- 1/3 cup Gold Medal flour
- 2 cups dairy sour cream
- 8 to 10 ounces uncooked medium noodles
- 3 tablespoons butter or margarine
Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
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 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; drain. Toss with 3 tablespoons butter. Serve with stroganoff. 6 to 8 servings.
Red Spoon Tip: A superb special occasion dish--perfect for a buffet party!
© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.