Ingredients
5 tablespoons all-purpose flour, divided1/2 teaspoon salt1 pound beef top sirloin steak, cut into thin strips4 tablespoons butter, divided1 cup sliced fresh mushrooms1/2 cup chopped sweet onion1 garlic clove, minced1 tablespoon tomato paste1-1/4 cups beef broth1 cup sour cream2 tablespoons sherry or beef brothHot cooked egg noodles or brown rice
Preparation
In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
