Classic Beef Stroganoff

• 1 Tbsp. flour
• 1 lb. beef sirloin, cut into 1/4-inch strips
• 1/2 c. chopped onion
• 2 Tbsp. butter
• 1 Tbsp. flour
• 1 1/4 c. beef stock or 1 can condensed beef broth
• 1/2 tsp. butter
• 1 c. thinly sliced mushrooms
• 1 clove garlic, minced
• 3 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 c. sour cream
• 2 Tbsp. cooking sherry

1. Combine 1 tablespoon flour with salt.
2. Dredge meat in mixture. Heat skillet and add 2 tablespoons butter.
3. When heated, add sirloin strips and brown quickly, flipping meat to turn all sides. Add mushrooms, onions and garlic.
4. Cook 3 or 4 minutes until onion is barely tender.
5. Remove meat and mushrooms.
6. Add 2 tablespoons butter to pan drippings.
7. When melted, blend 3 tablespoons flour. Add tomato paste slowly.
8. Pour cold meat.
9. Cook and stir until thickened.
10. Return meat and mushrooms to skillet and stir in sour cream and sherry.
11. Heat briefly.
12. Keep warm over hot water.
13. Serve over hot buttered noodles.

flour, beef sirloin, onion, butter, flour, beef stock, butter, mushrooms, clove garlic, flour, tomato paste, sour cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540865 (may not work)