1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 cup minced onion
1 10 1/2 ounce — can beef broth
2 tablespoons catsup
1 clove minced garlic
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles
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Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.