Greenbriar Beef Stroganoff

• 1 1/2 lb. sirloin tip roast, cut in 1/4-inch strips
• 1/2 c. flour
• 1/4 tsp. salt
• 1 Tbsp. paprika
• 2 Tbsp. butter
• 1/4 lb. mushrooms, sliced
• 1 small onion, chopped
• 1 clove garlic, crushed
• 2 Tbsp. butter
• 3 Tbsp. flour
• 2 Tbsp. tomato paste
• 1 (11 oz.) can beef bouillon
• 1 c. sour cream
• 1 tsp. lemon juice
• 2 Tbsp. sherry

1. Combine 1/2 cup flour, salt and paprika and dredge meat.
2. Melt 2 tablespoons of butter in a large, heavy skillet and brown meat quickly.
3. Add mushrooms, onion and garlic and cook until tender. Remove meat and mushrooms from skillet.
4. Add 2 tablespoons of butter and blend in 3 tablespoons of flour.
5. Stir in tomato paste. Slowly add bouillon and cook, stirring constantly until thickened.
6. Return meat and mushrooms to skillet.
7. Just before serving, stir in sour cream, lemon juice and sherry.
8. Heat; do not boil.
9. Serves 6.

flour, salt, paprika, butter, mushrooms, onion, clove garlic, butter, flour, tomato paste, beef bouillon, sour cream, lemon juice, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171629 (may not work)