Beef Stroganoff

This is one of Libbie's favorites. It came from her Mom, but the original origin is currently unknown.

Ingredients:

1 pound of beef cut into 1/4" strips

4 tablespoons butter

1/2 pound fresh sliced mushrooms

1 small onion, chopped

1 clove garlic, minced

1 tablespoon tomato paste

1 1/4 cup beef stock

1 cup sour cream

2 tablespoons white wine

Flour

Directions:

Coat beef strips with 1 tablespoon flour and two large pinches of salt.

Heat large pan over high heat and add 2 tablespoons of butter. When melted and stopped bubbling, add the beef and brown quickly on all sides. Add mushrooms, onions and garlic and cook a few minutes more. Remove everything from the pan and set aside.

Add another 2 tablespoons butter to the pan and add 3 tablespoons of flour and combine to make a roux. Cook for 3-4 minutes. Add tomato paste and beef stock and bring to a boil and cook until thickened.

Return meat mixture to stock and heat through then turn heat to low. Stir in sour cream and wine and cook until heated - do not boil.

Serve over buttered egg noodles.