Beef Stroganoff - Russian Style

• 1 pound beef, sirloin steak cut into thin strips
• 3 tablespoons flour, all-purpose divided
• 1/2 teaspoon salt
• 4 tablespoons butter or margarine
• 3 ounces mushrooms, canned drained, 3 oz., can, sliced, or fresh
• 2 each onions chopped
• 1 clove garlic minced
• 1 tablespoon tomato paste
• 10 ounces beef stock canned
• 1 cup sour cream
• 8 ounces egg noodles hot buttered, prepared
• 1 x black pepper to taste

1. Toss the beef strips with two tablespoons of the flour and salt.
2. Discard the remaining flour.
3. Heat 1/2 the butter in a skillet over medium-high heat.
4. Add the beef strips and quickly brown until just cooked through, about 3 to 5 minutes and set aside.
5. Ideally you will develop a rich brown fond (brown bits) on the bottom of the pan.
6. Add the onion, garlic and mushrooms.
7. Cook until the onions are just beginning to soften, about 4 minutes.
8. As the liquid exudes from the mushrooms scrape up the brown bits from the bottom of the pan (lots of flavor there).
9. Remove meat and mushrooms from pan and set aside.
10. Add 2 tablespoons of butter to pan drippings and blend in the remaining flour.
11. Mix the tomato paste with the beef stock and add to the pan.
12. Cook, stirring constantly over medium heat until thick and bubbly.
13. Return meat and mushrooms to skillet and reduce the heat.
14. Stir in sour cream; cook, stirring slowly until heated through.
15. Do not boil.
16. Serve atop hot buttered noodles.
17. Add a generous amount of fresh ground black pepper to taste.

beef, flour, salt, butter, mushrooms, onions, garlic, tomato paste, beef, sour cream, egg noodles, black pepper

Taken from recipeland.com/recipe/v/beef-stroganoff-russian-style-178 (may not work)