5 tb AP flour (divided)
1/2 ts Salt
12 oz Sirloin steak, thin strips
4 tb Butter, (divided)
1 c Fresh mushrooms, sliced
1 tb Tomato paste
1 ea Garlic clove, minced
1/2 c Sweet onion, chopped
1 1/4 c Beef broth
1 c Sour cream
2 tb Sherry
1 c Wide egg noodles, boiled
In larege resealable plastic bag combine 2 tbs flour and salt. Add
beef a few pieces at a time and s hake to coat. In a large skillet
over medium high heat, brown beef in 2 tbs butter. Add mushrooms and
onion, cook and stir until vegetables are tender. Add garlic, cook 1
minute longer. Remove and keep warm.
In same skillet, melt remaining butter, stir in tomato paste and
remaining flour, stir until smooth. Gradually add broth and bring to
boil. Cook and stir for 2 minutes or until thickened.
Carefully return beef mixture to the pan. A sour cream and sherry
heat through (do not boil)
Serve with noodles or rice.
Variation of recipe from Taste of Home Magazine, 2009.
Tested 3/15/17. Very good, easy to prepare. Will make again. Used
about 8 oz of steak, had enough left over for another meal. Reheated
well on low microwave speed.
