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.