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Buffalo Stroganoff

• 1 1/2 pounds meat (flank, round steak, stew)
  1 1/2 cups broth
  2 tbsp. ketchup
  1 tbsp. worcestershire sauce
  1/2 tsp. garlic salt
  1 tsp. salt
  1 tsp. pepper
  3 tbsp. flour (premixed with the broth)
  1 chopped onion
  garlic, minced
  8 oz. mushrooms(optional)
  1 cup sour cream
  Broad noodles

Slice meat into strips. In a large skillet quickly brown strips of meat in a little olive oil. As the meat brown, remove to a bowl.

When meat is done, add a little more oil to the skillet and brown the chopped onion, minced garlic and sliced mushrooms. Cook until onions transparent and mushrooms cooked through.

Add meat to skillet, thickened broth, ketchup, worcestershire sauce and spices and allow to thicken. When thickened, add 1 cup of sour cream and mix thoroughly.

Serve immediately over cooked and drained broad noodles.