Beef Stroganoff

Makes 4 servings

INGREDIENTS

1 pound beef tenderloin, sirloin or round steak
3 tablespoon all-purpose flour
4 tablespoons butter
1.5 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon instant beef bouillon
1 cup dairy sour cream
2 tablespoons dry white wine
Hot cooked noodles

PREPARATION

1. Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture. In a skillet, heat 2 tablespoons butter. Add meat, brown quickly on both sides.
2. Add mushroom, onion, and garlic; cook 3 to 4 minutes or until onion is crisp-tender.
3. Remove meat and mushroom mixture from pan.
4. Add 2 tablespoons butter to pan drippings; stir in two tablespoons flour. Add tomato paste, bouillon granules, and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir over medium-high heat until bubbly. Cook and stir 1 to 2 minutes longer. Combine sour cream and remaining 1 tablespoon flour.
5. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat through but do not boil.
6. Serve over noodles.

Taken from Better Home and Gardens New Cookbook published: 1965