Beef Stroganoff

An unusual cookbook in Sharon's collection is "A Collection of the Very Finest Recipes ever assembled into one Cookbook" published by Cookbook Publishers, Hayward, California in 1979. If you want good, standard recipes. this is a sure place to find them.
In this recipe for Beef Stroganoff I questioned Sharon on the use of catsup when I first put this dish together. But, the catsup works!
2 pounds beef, a tender cut works well 3 tablespoons butter
1 tablespoon olive oil 1 cup chopped onion
1 clove garlic 1/2 pound fresh mushrooms
3 tablespoon flour 2 teaspoon meat-extract paste
1 tablespoon catsup 1 can beef broth
1/4 cup white wine 1 tablespoon fresh dill
1 1/2 cups sour cream salt and freshly ground pepper to taste
Trim the beef and cut into bite size cubes.
Use heavy, deep pot, heat over high heat and add the olive oil. Quickly sear the beef until it browned. Remove from the pot and set aside.
Reduce heat slightly and add the butter to the pot. Sauté the onion, then add the garlic and mushrooms and cook until the mushrooms are done.
Remove from heat and stir in flour, meat extract paste, and catsup and blend into onion and mushrooms.
Place back on heat and gradually add beef broth and bring to a boil while stirring. reduce heat and simmer for about 5 minutes.
Add the beef, wine, dill, and sour cream. Simmer until beef is hot, about 10 minutes. salt and pepper to taste.
Serve over noodles or rice. Serves about 6.