This dish was my favorite growing up. It still is, but I find that when anyone else makes it, they mess it up. No one makes it like mom. Truthfully, my mom makes it like Betty Crocker circa 1960, from where she clipped the recipe. As it turns out, Betty's cookbooks have since changed the recipe to the more boring and uninspired flavor you often find in Luby's and other cafeterias today. Here is the original goodie, as I Xeroxed it from mom's cookbook. You just can't get this anymore.
- 1 lb. beef tenderloin or sirloin steak, cut into small cubes ir strips. (Don't do anything foolish and use ground beef)
- 2T butter
- 1/2 lb. mushrooms, washed, trimmed, sliced
- 1 medium yellow onion, minced (about 1/2 cup)
- 10.5 oz beed broth
- 2T ketchup (and this is the secret key ingredient)
- 1 small clove garlic, minced
- 1t salt
- 3T flour
- 1c sour cream
- 3-4 cups cooked egg noodles
- Cut meat across the grain into strips 1/2" think and no longer than 1-1/2" long.
- Melt butter in large skillet.
- Add mushrooms and onions, cooking and stiring until the onions are tender. Then remove from skillet.
- In same skillet, cook the meat until light borwn.
- Reserving 1/3 cup of the broth, stir remaining broth, ketchup and garlic into the meat. Cover and simmer, 15 minutes.
- Blend reserved brother and flour, then pour into meat mixture.
- Add back the onions and mushrooms. Heat to boiling, stiring constantly, and boil for 1 minute.
- Reduce heat to low and stir in sour cream. Don't cook it very high or very long or the sour cream will clump. I personally add a little broth into the sour cream to warm it up before shocking it in the boiling broth.
- Serve over noodles.
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