Beef Stroganoff

• 1 Tbsp. flour
• 1/2 tsp. salt
• 1 lb. beef sirloin, cut in 1/4-inch strips
• 2 Tbsp. butter
• 1 can (3-oz.) sliced mushrooms, drained
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. butter
• 3 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 1/4 c. cold beef stock or 1 can (10 1/2-oz.) condensed beef broth
• 1 c. sour cream
• 2 Tbsp. dry white wine
• Hot buttered noodles

1. Combine the 1 tablespoon flour and the salt; coat meat.
2. Melt 2 tablespoons butter in skillet; add meat and brown quickly on both sides.
3. Add mushrooms, onion, and garlic; cook till crisp-tender, 3 or 4 minutes.
4. Remove meat and mushrooms from pan. Add 2 tablespoons butter to pan drippings.
5. Blend in the 3 tablespoons flour.
6. Add tomato paste; stir in beef stock.
7. Cook and stir till thickened and bubbly.
8. Return browned meat and mushrooms to skillet.
9. Stir in sour cream and wine; cook slowly until hot; do not boil.
10. Serve over noodles. Serves 4 or 5.

flour, salt, beef sirloin, butter, mushrooms, onion, clove garlic, butter, flour, tomato paste, cold beef stock, sour cream, white wine, buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7469 (may not work)