Beef Stroganoff - cooking recipe

Ingredients

1 lb flank steak, cut into thin strips
1 tablespoon flour
1/2 teaspoon salt
2 tablespoons butter
1 (1 ounce) can sliced mushrooms, drained
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste (i've even used ketchup)
1 (10 1/2 ounce) can condensed beef broth
1 cup sour cream
2 tablespoons dry white wine
hot buttered egg noodles

Preparation

Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
Saute coated beef strips in frying pan with 2 Tablspoons butter.
Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
Remove meat and vegetables from frying pan.
Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
Add meat and vegetables to the frying pan; mix well.
Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
Serve over cooked, buttered egg noodles.