Quick & Easy Beef Stroganoff

Directions

1. Drain beef well, reserving broth. Measure broth into a 2-cup measuring glass. (I had about 1 1/4 cups broth.) Add sufficient reserved mushroom liquid to the beef broth to make a total of 1 1/2 cups liquid (or substitute beef consume, bouillon or water to make a total of 1 1/2 cups); set beef and broth aside.
2. Heat a large skillet over medium heat with a small drizzle of olive oil. Add onions and saute until tender, about 6 minutes; stir in garlic and mushrooms and cook 1-2 minutes more (4-5 minutes if using fresh mushrooms.)
3. Push vegetables aside and melt butter in a quadrant of the skillet. Stir flour into butter to make a paste. Add beef broth gradually, blending first into the flour paste and then incorporating vegetables into the mixture. Add ketchup and Worcestershire.
4. Heat and stir til broth is somewhat thickened; reduce heat, cover and maintain a simmer 5 minutes. Add beef gently to avoid mashing solid pieces. Cook uncovered and reduce liquid to desired consistency, about 5 minutes more, stirring gently as needed to prevent sticking. Check for seasonings (there may be a sufficient sodium already from canned meat and broth.)
5. Stir in sour cream and heat just to serving temperature. Serve over noodles.
6. Yield 6 family size servings, or 4 "hungry man" servings.