Beef Stroganoff

1 lb beef sirloin
3 tbs + 1 tbs flour
1/2 tsp salt
4 tbs butter, divided
3 oz. mushrooms, sliced and drained
1 onion, chopped
1 clove garlic, minced
1 tbs tomato paste
1 1/4 c beef stock
1-2 c sour cream

Hot, buttered noodles


Cut beef into 1/4" strips.  Combine 1 tbs flour and salt, coat meat with flour mixture.  Melt 2 tbs butter in skillet, add beef and brown quickly on both sides.  Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.  Remove meat and mushrooms from pan.  Add remaining butter to pan drippings, blend in remaining flour.  Add tomato paste.  Stir in broth.  Cook and stir over med-high heat till thickened and bubbly.  Return browned meat and mushrooms to skillet.  Stir in sour cream.  Cook slowly till heated through.  Do not boil.  Serve over noodles.


From Donna Smith