Beef Stroganoff

• 2 lbs round steak
• 1 tsp meat tenderizer
• 4 tbsp butter
• 1 c chopped onion
• 1 clove garlic, finely chopped
• 3 tbsp flour
• 1 tsp meat extract paste
• 1 tbsp ketchup
• ½ tsp salt
• ¹/₈ tsp pepper
• 1 can beef broth
• ¼ tsp dill weed
• 1 can mushroom soup
• ½ c sour cream
• 1 can sliced mushrooms
• Cooked white rice or wide egg noodles

Trim fat from meat. Slice meat lengthwise into thirds. Moisten slices on each side. Sprinkle with tenderizer. Then cut each slice, across the grain, into very thin strips. In a large heavy skillet melt 1 tbs butter. Over high heat sear meat on all sides. Remove meat as it browns and set aside. In remaining hot butter in skillet saute onion and garlic, about 5 minutes. Remove from heat. Add flour, meat extract paste, ketchup, salt and pepper. Stir until smooth. Gradually add beef broth. Bring to boiling, stirring, then simmer 5 minutes. Over low heat add dill, soup and sour cream, stirring until well combined. Add mushrooms and meat. Simmer slowly just until sauce and meat are heated through. Serve with rice or egg noodles. Sprinkle with parsley.