Classic Beef Stroganoff

By ginasheppard

Mom's recipe -- SOOOOOOOOOOOO Good!

Ingredients

• 1 T. all-purpose flour
• 1/2 t. salt
• 1 lb. beef sirloin, cut in 1/4-inch strips
• 2 T. butter or margarine
• 1 4-oz. can sliced mushrooms, drained (1/2 cup)
• 1/2 C. chopped onion
• 1 clove garlic, minced
• * * *
• 2 T. butter or margarine
• 3 T. all-purpose flour
• 1 T. tomato paste
• 1 1/4 C. beef stock or 1 10 1/2 oz. can condensed beef broth
• 1 C. dairy sour cream
• 2 T. dry sherry
• 6 oz. wide egg noodles, cooked

Preparation

Step 1

Combine 1 T. flour and salt; coat meat with mixture. Heat large skillet, then add 2 T. butter or margarine. When melted, add sirloin strips and brown quickly on both sides. Add mushroom slices, onion and garlic; cook 3 or 4 minutes or until onion is crisp-tender. Remove meat and mushroom mixture from pan; set aside.

Add 2 T. butter or margarine to pan drippings; blend in 3 T. all-purpose flour. Add tomato paste. Stir in cold meat stock. Cook and stir over medium-high heat until thickened and bubbly.

Stir in sour cream and wine. Return browned meat and mushrooms to skillet. Cook slowly until heated through. DO NOT BOIL! Serve over hot buttered noodles.