Beef Stroganoff

• 1 Tbsp. flour
• 1/2 tsp. salt
• 1 lb. beef sirloin, cut in 1/4-inch wide strips
• 2 Tbsp. butter
• 1 c. thinly sliced mushrooms
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. butter
• 3 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 1/4 c. beef stock or 1 can condensed beef broth
• 1 c. dairy sour cream
• 2 Tbsp. cooking sherry

1. Combine the first 2 ingredients; dredge meat in the mixture. Heat skillet.
2. Add 2 tablespoons of butter.
3. When melted, add the sirloin strips and brown quickly, flipping meat to brown on all sides.
4. Add mushroom slices, onion and garlic; cook 3 or 4 minutes, or until onion is barely tender.
5. Remove meat and mushrooms from the skillet; make the rich sauce.
6. Add 2 tablespoons of butter to the pan drippings.
7. When melted, blend in 3 tablespoons of flour. Add the tomato paste.
8. Now, slowly pour in the cold meat stock. Cook, stirring constantly, until mixture thickens.
9. No lumps! Return browned meat and mushrooms to skillet.
10. Stir in sour cream and sherry; heat briefly.
11. Serve over noodles or rice.

flour, salt, beef sirloin, butter, mushrooms, onion, clove garlic, butter, flour, tomato paste, beef stock, sour cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539272 (may not work)