Yield: 4 servings
|\N litre||Lb. sirloin steak, cut in thin strips|
|4 tablespoons||All-purpose flour|
|4 tablespoons||Butter or margarine|
|1 each||3 oz. can sliced mushrooms, drained|
|½ each||Chopped onion|
|1 each||Clove of garlic, minced|
|1 tablespoon||Tomato paste|
|1 each||10 oz. can beef broth|
|1 cup||Sour cream|
|\N \N||Hot buttered noodles|
Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1 tbsp. 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 tbsp. butter to pan drippings; blend in 3 tbsp. 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. Makes 4-5 servings.