Source:

Reese from Better Homes and Gardens

Serves/Makes:4

Ingredients

• 1 lb (.5 kg). round steak
• 1 tbsp (15 ml). flour
• 2 tbsp (30 ml). butter
• 1-1/2 cups (350 ml) sliced mushrooms
• 1/2 cup (125 ml) chopped onion
• 2 tbsp (30 ml). butter
• 3 tbsp (45 ml). flour, divided use
• 1 tbsp (15 ml). tomato paste
• 1 tsp (5 ml). instant beef bouillon granules
• 1/4 tsp (1 ml) salt
• 1-1/4 cups (300 ml) water
• 1 cup (225 ml) sour cream
• 1 clove garlic, minced
• 2 tbsp (30 ml) dry white wine
• hot cooked egg noodles

Preparation

• Partially freeze meat, thinly slice across the grain into bite size strips.
• Combine 1 tbsp (15 ml) flour and 1/2 tsp (2 ml) salt: coat meat with flour mixture.
• In a skillet heat 2 tbsp (30 ml) butter.
• Add meat, brown quickly on both sides.
• Add mushrooms, onion,and garlic, cook 3 to 4 minutes or till onion is crisp-tender.
• Remove meat and mushroom mixture from pan.
• Add 2 tbsp (30 ml) butter to pan drippings, stir in 2 tbsp (30 ml) of the flour.
• Add tomato paste, bouillon granules, and 1/4 tsp (1 ml) salt.
• Stir in 1-1/4 cups (300 ml) water.
• Cook and stir 1 to 2 minutes longer.
• Combine sour cream and remaining 1 tbsp (15 ml) flour.
• Return meat and mushrooms to skillet.
• Let simmer about 5 minutes.
• Stir in sour cream mixture and wine. Heat through but DO NOT BOIL.
• Serve over noodles.

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