Beef Stroganoff

Sunday nights mean dinner at my parent's house. Usually mom cooks dinner but every once in a while I make dinner. This Sunday dad and I teamed up to make beef stroganoff. I've made several different versions of this recipe (low cal, quick cooking) but I think this one is my favorite. It's simple, and while not super quick it can be made on a week night.

I added half a teaspoon of black pepper to add a little extra flavor. Since there is a whole cup of sour cream in here the pepper doesn't have too much bite. I like my stroganoff creamy so I was very happy with the full cup of sour cream, but feel free to cut this back to 3/4 cup. I think a tablespoon of sherry would have been  a good addition. Once the beef has browned, drain the beef or else there will be too much liquid in the sauce. I added the onion at the same time as the broth and garlic to give it extra time to cook.
       
1 1/2 lb boneless beef tenderloin, cut into half inch cubes
2 T. butter
1 1/2 cups beef broth
2 T. ketchup
1 tsp. salt
1 garlic clove, minced
8 oz. mushrooms, sliced
1 onion chopped
3 T. flour
1 cup sour cream

Cook and stir beef in butter in a 10 inch skillet over low heat until brown. Reserve 1/3 cup of the broth. Stir remaining broth, ketchup, salt and garlic into the skillet. Heat to boiling; reduce heat and simmer, covered, 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 flour in a tightly sealed container' gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir minute; reduce heat. Stir in sour cream and heat through.

Serve over cooked noodles, rice or potatoes.