1 pound sirloin steak, cut into thin strips
4 tablespoon all-purpose flour
2 teaspoon salt 4 tb butter or margarine
1 each mushrooms, drained, 3 oz., can, sliced
2 each onion, chopped
1 each clove of garlic, minced
1 tablespoon tomato paste
1 each beef broth, 10 oz., can
1 cup sour cream
1 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.
