Beef Stroganoff - cooking recipe

Ingredients

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

Preparation

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