Beef Stroganoff

• 2 lb. lean sirloin steak (1/2 x 2-inch thick slices)
• 2 tsp. salt
• 1/2 tsp. fresh ground pepper
• 4 Tbsp. butter
• 1 medium onion, thinly sliced
• 1 Tbsp. flour
• 1 tsp. mustard powder or 1 Tbsp. Dijon-type, prepared
• 1/2 c. dry white wine
• 2 tsp. tomato paste
• 1 Tbsp. minced onion
• 1/2 lb. mushrooms, thinly sliced
• 2 Tbsp. dry white wine
• 1 c. sour cream, preferably warm

1. Pound meat between sheets of wax paper with a mallet. Sprinkle with salt and pepper and let stand 15 minutes.
2. Heat 2 tablespoons butter in deep frypan.
3. Add onion and cook over medium heat; stir constantly for about 5 minutes or until softened.
4. Stir in flour and mustard and cook for 1 minute, stirring constantly. Reduce heat to low, cover pan and simmer for 5 to 10 minutes, stirring frequently.

lean sirloin steak, salt, fresh ground pepper, butter, onion, flour, mustard powder, white wine, tomato paste, onion, mushrooms, white wine, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357900 (may not work)