Beef Stroganoff

• 1 lb. beef sirloin, cut into 2-inch x 1/4-inch strips
• 3 Tbsp. flour
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 (2 1/2 oz.) jars sliced drained mushrooms or 1 lb. fresh, sauteed
• 1 c. chopped onion
• 1 clove garlic, minced
• 3/4 c. beef broth
• 1/2 c. dairy sour cream
• 2 Tbsp. dry white wine

1. Coat the beef strips in 1 tablespoon flour and salt. Brown beef in butter; add mushrooms, onion and garlic. Cook until onion is crisp and tender. Remove mixture from pan and blend in 2 tablespoons flour and beef broth. Cook and stir until thick and bubbly. Stir in dairy sour cream and dry white wine. Return beef mixture to pan and mix. Spoon about 3 tablespoons of mixture into center of unbrowned side of crepe. Fold over; place seam down into 13 x 9 x 2 pan. Cover and bake at 375u0b0 for 15 to 20 minutes. Serves 6.

beef sirloin, flour, salt, butter, mushrooms, onion, clove garlic, beef broth, sour cream, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112949 (may not work)