Beef Stroganoff

• 1 lb flank steak, cut into thin strips
• 1 tablespoon flour
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 (1 ounce) can sliced mushrooms, drained
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 2 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon tomato paste (i've even used ketchup)
• 1 (10 1/2 ounce) can condensed beef broth
• 1 cup sour cream
• 2 tablespoons dry white wine
• hot buttered egg noodles

1. Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
2. Saute coated beef strips in frying pan with 2 Tablspoons butter.
3. Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
4. Remove meat and vegetables from frying pan.
5. Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
6. Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
7. Add meat and vegetables to the frying pan; mix well.
8. Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
9. Serve over cooked, buttered egg noodles.

flank steak, flour, salt, butter, mushrooms, onion, clove garlic, butter, flour, tomato paste, condensed beef broth, sour cream, white wine, hot buttered egg noodles

Taken from www.food.com/recipe/beef-stroganoff-38572 (may not work)