Beef Stroganoff

• 1 lb. beef sirloin, cut in 1/4-inch wide strips
• 1 Tbsp. flour
• 1/2 tsp. salt
• 4 Tbsp. butter, melted
• 1 c. thin sliced mushrooms
• 1/2 c. sliced onions
• 1 clove garlic
• 3 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 1/4 c. beef stock or 1 can beef broth
• 1 c. sour cream
• 2 Tbsp. cooking sherry

1. Dredge meat in flour mixed with salt. Brown quickly in melted butter in hot skillet. Add mushrooms, onions and garlic. Cook until onions are barely tender.
2. Remove meat and onions from skillet. Add remaining butter to pan drippings.
3. When melted, blend in flour (3 tablespoons).
4. Add tomato paste. Slowly pour in beef stock and cook, stirring constantly, until mixture thickens. Return meat, onions and mushrooms to skillet. Stir in sour cream and sherry.
5. Heat briefly.
6. Serve over rice or noodles.

beef sirloin, flour, salt, butter, thin, onions, clove garlic, flour, tomato paste, beef stock, sour cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211695 (may not work)