1 1/2 lbs. beef tenderloin or boneless top loin steak, about 1/2 inch
thick
2 tbsp. butter
1 1/2 c. beef broth
2 tbsp. catsup
1 tsp. salt
1 sm. clove garlic, finely chopped, or 1/8 tsp. instant minced garlic
8 oz. mushrooms, sliced
1 med. onion, chopped (about 1/2 c.)
3 tbsp. all-purpose flour
1 c. dairy sour cream

Cut beef tenderloin across grain into strips, each about 1 1/2 x 1/2 inch. (For ease in cutting, partially freeze beef.) Cook and stir beef in butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the broth.

Stir remaining broth, the catsup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 10 minutes. 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. Gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat through. Serve over hot cooked noodles or rice, if desired. Yield: 6 servings.