Beef Stroganoff

Ingredients:
4 tablespoons all-purpose flour; divided
1/2 teaspoon Salt
1 pound beef sirloin steak; cut across the grain, diagonally in 1/4-inch-wide strips
5 tablespoons butter; divided
1 cup mushrooms; thinly sliced
1/2 cup onion; chopped
1 clove garlic; minced
1 tablespoon Tomato paste
1 10.5-oz can condensed beef consomme or broth; (I like the added richness of consomme)
1 cup sour cream; or creme fraiche
2 tablespoons sherry; or cognac
3 cups egg noodles; hot cooked
paprika and parsley; for garnish

Instructions:


Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.