Beef Stroganoff

Trim fat from beef. Cut crosswise into 1/2 inch thick slices. Cut each slice across grain into 1/2 inch wide strips. Slowly heat large heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (Should be browned outside, rare inside.) Brown the rest of the beef. Set aside. Add remaining butter, saute mushrooms and onion until golden. Remove from heat. Add flour, garlic, Kitchen Bouquet, ketchup, salt and pepper. Stir until smooth. Gradually add broth and bring to a boil, stirring. Reduce heat, simmer 5 minutes. Over low heat, add wine and sour cream, stirring until well combined. Add beef; simmer until sauce and beef are hot. Serve with cooked noodles.

Note: I use Campbell's beef broth