1 lb. flank steak
Noodles
3 oz. can sliced mushrooms
1/2 c. chopped onions
1 clove minced garlic
1 tbsp. tomato paste
10 1/2 oz. can beef broth
1 c. sour cream
4 tbsp. flour
4 tbsp. butter
1/2 tsp. salt

Preheat oven to 350 degrees. Cut flank steak into 1/4-inch strips. Combine 1 tablespoon flour and salt. Coat meat with flour mixture. Heat skillet, then add 2 tablespoons butter. When melted, add steak strips and brown quickly on both sides. Add canned mushrooms, drained, onion and garlic. Cook 3 or 4 minutes.

Remove meat and mushrooms from pan. Add 2 tablespoons butter to pan drippings; blend in 3 tablespoons flour. Add tomato paste. Stir in beef broth. Cook and stir over medium-high heat until thick and bubbly.

Return braised meat and mushrooms to skillet. Stir in sour cream; cook until heated through. Serve over hot buttered noodles. Yield: 4-5 servings.