Beef Stroganoff

• 3 Tbsp. flour
• 1/2 tsp. salt
• 1 1/2 lb. beef sirloin
• 2 c. thinly sliced mushrooms
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 4 Tbsp. butter
• 6 Tbsp. flour
• 4 Tbsp. tomato paste
• 3 cans beef broth
• 3 Tbsp. cooking sherry
• 1 c. sour crem

1. Combine 3 tablespoons flour with salt.
2. Cut beef across grain into 1/4-inch wide strips.
3. Dredge beef in flour mixture.
4. Melt butter.
5. Add beef and cook on medium high heat to quickly brown on all sides.
6. Add mushrooms, onion and garlic.
7. Stir and cook 3 to 4 minutes until onion is tender.
8. Remove mixture and use drippings and extra butter if needed to make the sauce.
9. Blend in 6 tablespoons flour until soft dry paste.
10. Add tomato paste and mix well.
11. Add beef broth slowly and stir quickly to avoid lumps.
12. Cook until sauce thickens.
13. Return meat mix to sauce.
14. Stir in sherry and sour cream.
15. Heat briefly.
16. Serve with rice or noodles.

flour, salt, beef sirloin, mushrooms, onion, garlic, butter, flour, tomato paste, beef broth, cooking sherry, sour crem

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371220 (may not work)