Beef Stroganoff

• 1 lb. beef tenderloin, sirloin or round steak
• 1 Tbsp. all-purpose flour
• 2 Tbsp. butter or margarine
• 1 1/2 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 1 c. dairy sour cream
• 1 tsp. instant beef bouillon granules
• 2 Tbsp. Sauterne cooking wine
• hot cooked noodles

1. Partially freeze meat; thinly slice across the grain into bite-size strips.
2. Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.
3. In a skillet, heat 2 tablespoons butter.
4. Add meat; brown quickly on both sides.
5. Add mushrooms, onion and garlic; cook 3 to 4 minutes or until onion is crisp-tender.
6. Remove meat and mushrooms mixture from pan.
7. Add 2 tablespoons butter to pan drippings; stir in 2 tablespoons of the flour.
8. Add tomato paste, bouillon granules and 1/4 teaspoon salt. Stir in 1 1/4 cups water.
9. Cook and stir over medium-high heat until bubbly.
10. Cook and stir 1 to 2 minutes longer.
11. Combine sour cream and remaining 1 tablespoon flour.
12. Return meat and mushrooms to skillet.
13. Stir in sour cream mixture and wine.
14. Heat through, but do not boil.
15. Serve over noodles.
16. Serves 4.

beef tenderloin, flour, butter, mushrooms, onion, clove garlic, butter, flour, tomato paste, sour cream, instant beef bouillon granules, cooking wine, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078875 (may not work)