Beef Stroganoff

By tlshinnick

Ingredients

• 2 tablespoons butter 2 tablespoons butter
• 1 cup sour cream 1 cup sour cream
• 2 tablespoons dry white wine 2 tablespoons dry white wine
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon tomato paste (i've even used ketchup) 1 tablespoon tomato paste (i've even used ketchup)
• 1/2 cup onions 1/2 cup onions
• 1 clove garlic 1 clove garlic
• 3 tablespoons flour 3 tablespoons flour
• hot buttered egg noodles hot buttered egg noodles
• 1 tablespoon flour 1 tablespoon flour
• 2 tablespoons butter 2 tablespoons butter
• 1 lb flank steaks
• 1 (10 1/2 ounce) can condensed beef broth 1 (10 1/2 ounce) can condensed beef broth
• 1 (1 ounce) can sliced mushrooms 1 (1 ounce) can sliced mushrooms

Details

Servings 1
Adapted from familyoven.com

Preparation

Step 1

Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.

Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.

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).

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Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.

Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.

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).