1 1/2 lbs. beef tenderloin, about 1/2" thick
2 tbsp. butter
1 1/2 c. beef broth
2 tbsp. catsup
1 tsp. salt
1 sm. clove garlic, minced
1 med. onion, chopped
1 med. red bell pepper, cut into strips
1 med. green bell pepper, cut into strips
3 tbsp. flour
Hot cooked noodles

Cut beef across grain into strips (1 1/2 x 1/2 inch). (Partially freeze to ease cutting.) Cook and stir in butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of broth. Stir remaining broth, catsup, salt, garlic into skillet. Heat to boiling; reduce heat. Simmer, covered, until beef is tender, about 10 minutes. Stir in onion, peppers; simmer, covered until tender, about 54 minutes. Shake reserved broth and flour in covered container; slowly stir into beef mixture. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve over noodles.

Makes 6 servings.