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1 lb. elk, deer, beef steak
1 tsp. flour
2 tbsp. butter
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. flour
1 tbsp. tomato paste
1 tsp. instant beef bouillon
1 c. dairy sour cream
2 tbsp. dry white wine
Hot cooked noodles

Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat 2 tablespoons butter in skillet and brown meat quickly on both sides. Add mushrooms, onion and garlic.

Cook 3-4 minutes. Remove meat and mushroom mixture from pan. Add 2 tablespoons butter to pan drippings, stir in 2 tablespoons flour. add tomato paste, bouillon and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir until bubbly. Cook and stir 1 minute longer. Combine sour cream and remaining 1 tablespoon flour. Return meat and mushroom mixture to skillet. Stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles. Serves 4.

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