Beef Stroganoff - cooking recipe

Ingredients

1 lb. beef tenderloin, sirloin or round steak
1 Tbsp. all-purpose flour
2 Tbsp. butter or margarine
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 c. dairy sour cream
1 tsp. instant beef bouillon granules
2 Tbsp. Sauterne cooking wine
hot cooked noodles

Preparation

Partially freeze meat; thinly slice across the grain into bite-size strips.
Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.
In a skillet, heat 2 tablespoons butter.
Add meat; brown quickly on both sides.
Add mushrooms, onion and garlic; cook 3 to 4 minutes or until onion is crisp-tender.
Remove meat and mushrooms mixture from pan.
Add 2 tablespoons butter to pan drippings; stir in 2 tablespoons of the flour.
Add tomato paste, bouillon granules and 1/4 teaspoon salt. Stir in 1 1/4 cups water.
Cook and stir over medium-high heat until bubbly.
Cook and stir 1 to 2 minutes longer.
Combine sour cream and remaining 1 tablespoon flour.
Return meat and mushrooms to skillet.
Stir in sour cream mixture and wine.
Heat through, but do not boil.
Serve over noodles.
Serves 4.