Beef Stroganoff

Cut 1 lb. beef sirloin into 1/4 inch strips. Combine 1 tbsp. four and 1/2 tsp salt. Coat meat with flour mixture. Heat skillet, add 2 tbsp butter. When melted add sirloin strips and brown quickly on both sides. Add slices mushrooms, 1/2 cup chopped onion and 1 clove garlic, minced. Cook until vegetables are crisp-tender.

Remove meat and vegetables from the pan. Add 2 tbsp butter to pan drippings, blend in 3 tbsp all-purpose flour. Add 1 tbsp tomato paste (or catsup), 1 can beef broth. Cook and stir over medium-high heat until thick and bubbly.

Return browned meat and vegetables to skillet. Stir in 1 cup sour cream and 2 tbsp dry white wine. Cook until heated thoroughly. Do not boil.

Serve over hot buttered noodles.