Beef Stroganoff (Leon)

1 ½ to 2 lbs. beef tenderloin or sirloin steak about ½ inch thick

¾ cup beef marinade (Stubbs Beef Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms - washed, trimmed, sliced

1 medium onion - minced, about ¾ cup

1- 10 ½ oz. can Beef broth, condensed

2 TBS. ketchup

1 small garlic clove minced

1 tsp. salt

1 ½ tsp. Hickory Smoke - liquid

1 can (10 ½ oz.) cream of mushroom soup - condensed

4 TBS. flour

1 cup sour cream

3 to 4 cups cooked egg noodles

Night Before:  Trim fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in Ziploc bag and pour in ¾  cup Beef Marinade.  Marinade beef in refrigerator overnight. Turn bag over 3 to 4 times.

Cooking Directions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir till tender, then remove from skillet.  In same skillet cook meat with marinade juice until light brown reserving 1/3 cup of broth, stir in remaining can of broth.  Add ketchup, garlic, salt, liquid smoke and simmer for 10 minutes.  Stir in Cream of Mushroom soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put on low in crock pot sprayed with Pam.  Serve over Hot Cooked noodles.  Serves 12.