Saute mushrooms and onion in butter until browned and tender, remove from skillet. Cook meat until light brown (2 or 3 minutes). Reserving 1/3 cup of the broth, stir in remaining broth, ketchup, garlic, and salt. Cover and simmer 15 minutes.
Blend reserved broth and flour; stir into meat mixture. Add sauted mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat.
Serve over hot rice or noodles.
Mary always doubled the recipe and froze what didn't get eaten immediately.
Freezes well. Reheat frozen stroganoff in microwave until hot.
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|Serving Size: 1 Serving (1231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 273 (34%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||40 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 97.3mg||30 %|
|Sodium 218mg||8 %|
|Potassium 2088mg||55 %|
|Total Carbohydrate 101.1g||30 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 83.2g|
|Protein 36.4g||52 %|
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Calories per serving: 795
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