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Beef Stroganoff
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1 lb. beef tenderloin, cut into 1” pieces
1 1/2 c. beef bouillon
2 tbsp. catsup
1 clove garlic, finely chopped
1 tsp. salt
1 1/2 c. mushrooms, sliced
1 medium onion, chopped
3 tbsp. flour
1 c. fat free sour cream
3 cups dry egg noodles or no yolks egg noodles
1 tbsp. margarine
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Brown the beef in a non-stick skillet over low heat. Add 1 c. of the broth and set aside the remaining 1/2 c. of broth to be used later. Stir in catsup, garlic and salt in skillet. Heat to boiling; then reduce heat to low. Cover and cook until tender for about 1 to 1 1/2 hours.
Stir in mushrooms and onions into skillet. Cover and cook about 5 minutes or until onion is tender. Whisk together flour and remaining 1/2 c. of broth; add to skillet. Bring to a boil, stirring constantly; continue boiling for 1 minute. Stir in sour cream and heat through.
Prepare noodles as package directs, toss lightly in margarine and transfer to a serving dish. Top noodles with beef mixture. Makes 4 servings.
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