1 lb. beef tenderloin, sirloin or round steak
1 tbsp. 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 granules
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. In a skillet heat 2 tablespoons butter. Add meat, brown quickly on both sides. Add mushrooms, onion, and garlic; cook 3-4 minutes or until onions are crisp-tender. Remove meat and mushrooms mixture from pan. Add 2 tablespoons butter to pan drippings. Stir in 2 tablespoons flour. Add tomato paste, bouillon granules, and 1/4 teaspoon salt. Stir in 1 1/2 cups water. Cook and stir over medium high heat until bubbly. Cook and stir 1-2 minutes longer. Combine sour cream and remaining 1 tablespoon of flour. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat but do not boil. Serve over noodles. Serves 4.