Beef Stroganoff

4 Tbsp. Flour

1/2 Tsp. Salt

1 Lb. Beef Sirloin (cut into 1/4" strips)

4 Tbsp. Butter or Margarine

1 3-Oz. Can Sliced Mushrooms (drained)

1/2 Cup Onion (chopped)

1 Clove Garlic (minced)

1 Tbsp. Tomato Paste

1 1/4 Cup Beef Stock or 1 10.5 oz. Can Condensed Beef Broth

1 Cup Sour Cream

2 Tbsp. Dry White Wine

Egg Noodles


Combine 1 tbsp. flour and salt; coat meat.

Melt 2 tbsp. of butter in a skillet; add meat and brown on both sides.

Add mushrooms, onion and garlic; cook until crisp/tender (3 to 4 minutes).

Remove meat and vegetables from skillet.

Add 2 tbsp. of butter to drippings.

Blend in 3 tbsp. flour.

Add tomato paste; stir in beef stock; cook until thick and bubbly.

Return meat and vegetables to skillet.

Stir in sour cream and wine.

Simmer until hot.


Serve over noodles.