Beef Stroganoff

1 Pound beef tenderloin [or other tender cut of beef like boneless rib eye steak]
2 Tablespoons butter
1/2 Pound Mushrooms
1 Medium onion
1 10 1/2 oz can condensed beef broth (do not dilute)
2 Tablespoons tomato paste
1 Small clove Garlic
1 Teaspoon Salt
3 Tablespoons Flour
1 Cup Sour Cream
4 Cups cooked noodles

Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long. Melt butter in a large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from heat.

In the same skillet, cook meat until golden brown. Reserve 1/3 cup of the beef broth, and stir in the remaining broth, tomato paste, garlic, and salt. cover and simmer about 15 minutes.

Blend reserved broth and flour. Stir into meat mixture and add mushrooms and onion. Heat to boiling, stirring constantly, and boil for 1 minute. Reduce heat and stir in the sour cream. Continue to cook until warm but do not boil or the sour cream will curdle.

Serve over cooked noodles.

Since the meat only cooks for a brief time, it is important to get a tender cut that does not require long cooking times.