Beef Stroganoff

Recipe from Linda Schwaar

1lb Stew meat, cut into slices

2 Tbl butter

1 ½ c. beef broth

2 Tbl catsup

¼ tsp minced garlic

1 tsp salt

8 oz. mushrooms, sliced

1 medium onion, chopped

3 Tbl flour

1 c. dairy sour cream

3-4 c. hot cooked noodles

Cook and stir beef in 2 tablespoons butter in 10-inch skillet over low heat until brown. Reserve ½ cup off the broth. Stir in remaining broth, the catsup, garlic, and salt into the skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 to 1½ hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved broth 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.