Beef Stroganoff - cooking recipe

Ingredients

1/4 c. flour
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. flank steak, fat trimmed and cut into 1/4 inch slices
4 Tbsp. margarine
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 1/4 c. beef broth
2 Tbsp. tomato paste
3/4 c. sour cream

Preparation

Combine flour, salt and black pepper in large bowl.
Toss steak slices in mixture to coat.
Heat margarine in heavy skillet over moderate high heat until bubbly.
Add 1/2 steak slices; cook, stirring once or twice, until no pink remains.
Remove; repeat with remaining steak.
Reduce heat to moderate low.
Add onion and garlic.
Cook until onion is soft.
Add mushrooms, beef broth and tomato paste.
Raise to high heat and cook for 2 minutes, scraping up brown bits stuck to skillet.
Return steak and accumulated juice to skillet; heat through.
Remove from heat and stir in sour cream.
Serve over noodles or rice.