Beef Stroganoff

1 Tbsp. all purpose flour 1 clove garlic, minced
1/2 tsp. salt 2 Tbsp. margarine
1 lb. sirloin, cut in 1/4 inch strips 3 Tbsp. flour
1- 3 oz. can sliced mushrooms, drained 1 Tbsp. tomato paste
1/2 cup chopped onion 1 - 10-1/2 oz. can beef broth
2 Tbsp. margarine 1 cup sour cream
  2 Tbsp. dry white wine
  Hot buttered noodles

Preparation:

Combine 1 Tbsp. flour and the salt; coat meat.  Melt 2 Tbsp. margarine in skillet; add meat and brown quickly on both sides.  Add mushrooms, onions, and garlic; cook till tender.  Remove meat and mushrooms from pan.  Add 2 Tbsp. margarine to pan.  Blend in 3 Tbsp. flour.  Add tomato paste; stir in beef broth.  Cook and stir till thickened and bubbly.  Return meat and mushrooms to skillet.  Stir in sour cream and wine; cook slowly just till hot DO NOT BOIL .  Serve over noodles.

Submitted by: Nancy Roberts

 

First Assembly of God
808 Reynolds Street
Springhill, LA 71075
Phone: (318) 539-4633
E-Mail: Springhill First Assembly of God
G. R. and Linda Collier -- Pastors