Beef Stroganoff

	1 lb ground beef (or better)
	8-16 oz mushrooms, sliced
	1 medium onion, chopped
	some butter (3/8" stick?)
	10 1/2 oz beef stock
	2 T catsup
	1 clove garlic (at least!), chopped or pressed
	3 T flour
	8 oz Cup sour cream

[it's been a while since I first made this, and I'm playing around with
the recipe]

[the original:]
Saute mushrooms and onions in butter.  Remove, brown the meat.  Drain,
and stir in all but 1/3 C (2.6 oz) of stock, plus the catsup and
garlic.  Simmer 15 minutes.  (Start the noodles).  Blend the remaining
stock (2.6 oz) and flour.  Stir into meat.  Add the mushrooms mixture.
Heat to boiling, stiring constantly.  Boil and stir 1 minute.  Reduce
heat.  Add sour cream.  Heat (but not to boiling, as it may curdle).
Serve over noodles (butter the noodles to avoid sticking).

[changes:]
I use sirloin, as the stock and sour cream will make up for it being
dry.  We've been going nuts with veggies, so we do two 8-oz packages of
'shrooms.  I don't use much butter, just enough to coat the
onions/mushrooms for taste/smell.  I cook the mushroom/onions in a
non-stick pan until they give up their water and until the water is
cooked off.  I added the mushroom/onions to the meat for the simmer
part tonight, and the blending of all the flavors turned out
wonderful.  Simmering is done covered.  NB: the simmer goal is to
infuse the rich flavors into the beef; I think adding the mushroom and
onion flavor at that time is a Good Thing (tm).