Beef Stroganoff - cooking recipe

Ingredients

1 lb. round steak, cut in thin strips
2 Tbsp. margarine
1 Tbsp. flour
3 Tbsp. flour
1/2 tsp. salt
1 Tbsp. tomato paste
2 Tbsp. margarine
1 1/4 c. beef broth
3 oz. can sliced mushrooms, drained
1 c. sour cream
1/2 c. onion, chopped
7 oz. noodles
1 clove garlic, minced

Preparation

Cook noodles about halfway through meat process in 2-quarts salted, boiling water until al dente.
Drain and toss with 1 tablespoon margarine.
Keep warm over hot water.
Combine 1 tablespoon flour and 1/2 teaspoon salt.
Coat meat with flour mixture.
Heat skillet, then add 2 tablespoons margarine.
When melted, add meat and brown quickly.
Add mushrooms, onion and garlic.
Cook 3 or 4 minutes or until onion is clear.
Remove meat mixture from pan.
Add 2 tablespoons margarine to pan drippings. Blend in 3 tablespoons flour.
Add 1 tablespoon tomato paste.
Stir in beef broth.
Cook and stir over medium heat until thickened and bubbly.
Return browned meat mixture to skillet.
Stir in sour cream and white wine (if desired).
Cook slowly until heated through.
Do not boil.
Serve over hot buttered noodles.
Makes 4 or 5 servings.