By Kay Steiger
My favorite dish growing up was my mom’s beef stroganoff. Most people might find this surprising, considering their last encounter with beef stroganoff was a flavorless brown gravy in a cafeteria. This recipe, pulled from a Betty Crocker cookbook I think my mom got as a wedding present, is amazing. I highly recommend it in these winter months. (psst, the secret ingredient is ketchup!)
1 lb. beef tenderloin or serloin steak, 1/2 inch thick and cut into chunks
2 tbsp. butter
8 oz. baby bella mushrooms, sliced
1 can (14 oz.) low-sodium beef broth, divided
2 tbsp. ketchup
3 cloves garlic
1 tsp. salt
3 tbsp. flour
1 cup dairy sour cream
3 to 4 cups cooked egg noodles
Melt butter into large skillet and brown mushrooms, onion, and garlic. Remove from skillet and set aside. Lightly brown meat in the same skillet. Reserve 1/3 cup of beef broth, and stir in the rest with the beef. Add katchup and salt. Cover and simmer for 15 minutes.
Shake remaining broth and flour in tupperware with tightly fitting lid and shake together to mix well, as if you are making gravy. Stir broth and flour mixture into into beef. Add mushrooms and onion. Heat to boiling, stiring constantly for 1 minute. Reduce heat, stir in sour cream, heat. Serve over noodles. Serves 4.