Beef Stroganoff (Tomato Paste, Beef Broth And Sherry)

• 5 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1 pound beef top sirloin steak, cut into thin strips
• 4 tablespoons butter, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1 1/4 cups beef broth
• 1 cup (8 ounces) sour cream
• 2 tablespoons sherry or beef broth
• Hot cooked egg noodles or brown rice

1. In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
2. In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.

flour, salt, butter, mushrooms, sweet onion, garlic, tomato paste, beef broth, sour cream, sherry, egg noodles

Taken from www.myrecipes.com/recipe/beef-stroganoff-tomato-paste-beef-broth-sherry (may not work)