1 lb. sirloin steak
1 tbsp. flour
1/2 tsp. salt
2 tbsp. butter
2 tbsp. butter
3 tbsp. flour
1 tbsp. tomato paste
1 (10 1/2 oz.) can condensed beef broth
1/2 c. chopped onion
1 clove garlic, minced
1 (3 oz.) can mushrooms, drained
1 c. dairy sour cream
2 tbsp. dry white wine
Hot buttered noodles

Cut beef in thin strips to coat with mixture of 1 tablespoon flour and salt. Brown strips in 2 tablespoons butter. Add mushrooms, onions and garlic; cook until onion is crisp-tender, 3-4 minutes. Remove meat and mushrooms from pan.

Add 2 tablespoons butter to pan drippings; blend in 3 tablespoons flour. Add tomato paste. Stir in broth. Cook over medium heat until thickened and bubbly. Return meat and mushrooms to skillet; stir in sour cream and dry wine. Cook slowly until heated through (do not boil). Serve over noodles. Serves 4 or 5.