Yield: 4 servings
Measure | Ingredient |
---|---|
\N litre | Lb. sirloin steak, cut in thin strips |
4 tablespoons | All-purpose flour |
½ teaspoon | Salt |
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.