2 lb. beef tenderloin
1/4 c. butter
6 oz. sliced mushrooms
2 cans (10 1/2 oz.) beef broth or bouillon
1/3 c. minced onion
1/4 c. catsup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. sour cream
8-10 oz. med. noodles
3 tbsp. butter

Sirloin steam may be used in place of beef tenderloin. Cut meat across the grain into 3/4 inch slices, then into strips 3 x 1/4 inches.

Melt 1/4 cup butter in large skillet. Drain mushrooms (if canned), cook and stir 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 for 1 minute. Stir in sour cream (or substitute); heat thoroughly. Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff, makes 6-8 servings.