- 2 pounds sirloin steak
- ¼ cup butter
- 1 can (6-ounce) mushrooms (or a well drained 8-ounce can)
- 2 cans beef broth
- ⅓ cup diced onions
- ⅓ cup flour
- 16 ounces sour cream
- 1½ teaspoon garlic salt (or 1 heaping tablespoon minced garlic from jar)
- 1 package (12-ounce) egg noodles (no-yolks), cooked
- ¼ cup ketchup
Melt butter, cook onions and mushrooms until tender (about 5 minutes), then remove from pan and save. Brown meat in this pan in batches to remove excess moisture.
Save ⅔ cup of broth. Mix remaining broth in meat with ketchup and garlic. Stir and simmer for 15 minutes. Mix ⅔ cup broth with ⅓ cup flour and stir into meat mixture. Add saved onion and mushrooms mixture, then heat to boiling for 1 minute. Stir in sour cream. Serve over egg noodles.