|Beef tenderloin||1 1⁄2 Pound|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||3 Cup (48 tbs), sliced|
|Onion||1 Medium, chopped|
|Plain yogurt||1 Cup (16 tbs) (or sour cream)|
Cut the steak cross grain into 1/2 by 1 1/2 inch strips.
Melt the butter in a heavy skillet over medium-high heat.
Brown the beef in the butter, stirring frequently.
Set aside 1/3 cup of the beef broth.
Stir the remaining broth, ketchup, salt and garlic into the beef mixture and bring to a boil.
Reduce heat to low and simmer, covered, for 1 hour or until beef is tender.
Stir in the mushrooms and onion and simmer, covered, for 15 minutes or until onion is tender.
Place the reserved 1/3 cup broth and flour in a covered container and shake vigorously to combine.
Add the flour mixture gradually to the beef mixture; bring to a boil, stirring constantly.
Boil for 1 minute, stirring constantly.
Reduce heat to low.
Stir in the sour cream and heat through.
Serve over noodles.