Beef Stroganoff

• 4 Tbsp. flour
• 1/2 tsp. salt
• 1 lb. beef tenderloins, cut in bite size pieces
• 4 Tbsp. butter
• 1 c. mushrooms, sliced
• 1/2 c. onion, chopped
• 1 garlic clove, minced
• 1 Tbsp. tomato paste
• 1 1/4 c. beef stock or 1 can College Inn beef broth
• 1 c. sour cream
• 1 lb. egg noodles

1. Combine 2 tablespoons flour and salt and dredge meat through it.
2. Heat skillet; add 2 tablespoons of butter and meat.
3. Brown meat quickly.
4. In separate frying pan, saute mushrooms, onions and garlic.
5. Add remaining 2 tablespoons butter and flour.
6. Add tomato paste and stir together until it thickens.
7. Add meat stock or can beef broth into mixture.
8. Add meat to frying pan and stir in sour cream.
9. Heat briefly and serve over cooked egg noodles.

flour, salt, beef tenderloins, butter, mushrooms, onion, garlic, tomato paste, beef stock, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797530 (may not work)