Beef Stroganoff

• 4 Tbsp. flour
• 1/2 tsp. salt
• 1 lb. beef sirloin strips (1/4-inch)
• 2 Tbsp. butter or margarine
• 1 c. thinly sliced mushrooms
• 1/2 c. minced onion
• 1 clove garlic
• 2 Tbsp. butter or margarine
• 1 Tbsp. tomato paste
• 1 1/4 c. beef stock or 1 can condensed beef broth
• 1 c. sour cream
• 2 Tbsp. cooking sherry

1. Combine 1 tablespoon flour and salt; dredge meat in mixture. Heat skillet; add 2 tablespoons butter.
2. When melted, add meat and brown quickly, flipping meat to turn all sides.
3. Add the mushrooms, onions and garlic.
4. Cook 3 to 4 minutes until onions is barely tender.
5. Remove meat and mushrooms from skillet.
6. Add 2 tablespoons butter to pan drippings.
7. When melted, blend in 3 tablespoons flour and tomato paste.
8. Now slowly pour in the beef stock and cook, stirring constantly, until mixture thickens. Return meat to the skillet; stir in the sour cream and sherry. Heat briefly.
9. Serve with hot rice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994094 (may not work)