|Flour||1 1⁄2 Tablespoon|
|Fresh mushrooms||1 1⁄2 Pound, drained (or)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Beef sirloin||1 1⁄2 Pound, cut into strips|
|Flour||1⁄4 Cup (4 tbs)|
|Beef stock||1 1⁄2 Cup (24 tbs)|
Combine 1 1/2 tablespoons flour and salt.
Dredge meat in mixture.
In skillet, melt 2 tablespoons butter, add meat and brown quickly, turning to brown on all sides.
Add mushrooms, onions and garlic.
Saute 3 to 4 minutes or until onion is tender.
Remove meat mixture from skillet.
Add 2 tablespoons butter to skillet.
When melted, blend in 1/4 cup flour.
Remove from heat.
Add tomato sauce and gradually add beef stock.
Return to heat.
Cook over medium heat, stirring constantly until mixture thickens.
Reduce heat to very low.
Return meat mixture to skillet and heat for 5 minutes.
Stir in sour cream.
Do not boil
Serve with Pasta.