Beef Stroganoff - cooking recipe

Ingredients

1 1 top round steaks (simmer about 1 hour and test meat for tenderness) or 1 chuck steak (simmer about 1 hour and test meat for tenderness)
2 tablespoons unsalted butter or 2 tablespoons margarine
1 lb fresh mushrooms, sliced or 2 cans mushrooms
1 medium onion, minced
1 can beef broth
2 tablespoons catsup
1 1/2 teaspoons garlic, minced
1 teaspoon salt (optional)
3 tablespoons flour
1 cup sour cream
1 package cooked wide egg noodles

Preparation

cut meat across the grain into 1/2\" strips, about 1\" long.
melt butter in large heavy skillet.
Add mushrooms (if using fresh- if canned do not add) and onion.
Stir until onion is tender, then remove from skillet and place on side.
In same skillet, cook meat until light brown.
measure 1/3 cup of beef broth and place on side.
Stir in remaining broth, catsup, garlic and salt.
Cover and simmer- time depends on cut of beef- see above.
Blend reserved broth and flour to make paste.
Stir into meat mixture.
Add mushrooms and onion.
Heat to boiling, stirring for about 1 minute.
Let mixture sit to cool down.
Slowly stir in sour cream and reheat over medium low flame.
Serve over cooked hot noodles.