Beef Stroganoff Russian Style

1 lb Sirloin steak, cut in thin

-strips 4 tb All-purpose flour

1/2 ts Salt

4 tb Butter or margarine

1 cn (3 oz.) sliced mushrooms;

-drained 1/2 Chopped onion

1 Clove of garlic; minced

1 tb Tomato paste

1 cn (10 oz.) beef broth

1 c Sour cream

Hot buttered noodles PREPARATION Coat beef strips with 1 tablespoon flour and salt. Brown beef strips quickly in 1 tablespoon of butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 tablespoon butter to pan drippings; blend in 3 tablespoon flour. Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet. Stir in sour cream; cook slowly until heated through. Do not boil. Serve over hot buttered noodles. By Lynn Rausch on Jul 31, 1996
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