Low Cal Beef Stroganoff (My kids ask for this)

1 pound extra lean beef stew meat cut into thin strips

1 Tbl butter

2 ¼ Cup beef bullion (use water and 2 tsp powdered bullion or 2 cubes of bullion)

2 Tbl ketchup

2 tsp instant minced garlic

1 tsp salt

1 Cup sliced mushrooms (leave out if you don’t like)

½ Cup chopped onion

2 Cups chopped carrots

3 Tbl flour

1 Cup yogurt or sour cream

5 Cup hot cooked egg noodles

Cook and stir beef in 1 Tbl butter in a skillet over low heat until brown. Reserve 1 C of the boullion. Stir remaining boullion, ketchup, garlic and salt into skillet. Heat until boiling. Reduce heat, cover and simmer until beef is tender, about 1 – 1 ½ hours.

Stir in mushrooms, onions and carrots. Cover and simmer for about 10 minutes or until tender. Shake reserved boullion and the flour in a tightly covered container. Then stir gradually into beef mixture. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Then reduce heat and stir in yogurt or sour cream. Heat thoroughly. Serve beef mixture over the hot noodles.