Beef Stroganoff

This is another classic recipe that has proved itself time and time again. A combination of beef chunks, mushrooms, onions and sour cream, Beef Stroganoff was the prize-winning recipe created at a cooking competition held in the 1890s in Russia.

Recipe from The Big Red Cookbook by Betty Crocker

1 1/2 pound beef tenderloin (I use the tips)
3 tablespoons butter
1 1/2 cups beef broth
4 tablespoons ketchup
1 teaspoon salt
1 small clove garlic, chopped
3 cups sliced mushrooms
1 medium onion, chopped
3 tablespoons flour
1 cup sour cream
Hot cooked egg noodles

Melt butter in large skillet over medium high heat. Cook beef in butter, stirring occasionally, until brown.

Reserve 1/3 cup of the broth. Stri in remaining broth, ketchup, salt, and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer for about 10 minutes or until tender.

Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender.

Shake the reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low.

Stir in sour cream; heat until hot. Serve over noodles.

(I make the noodles while the beef is simmering the first 10 minutes).