Beef Stroganoff

The first time I moved out on my own, I was in university and living with two girls who hated to cook.  I bought my first cookbook, ( Better Homes and Gardens) and made my first meal, beef stroganoff.   It was  a huge success and I was voted the cook from then on.

This dish became one of our family favorites, and my trusty cookbook has been handed down to my oldest daughter.  I now have the newer edition of Better Homes and Gardens.  The recipe in this edition is different than the original, so I adapt according to experience and memory.  This is a recipe where the measurements are not "exact", I vary the amount of liquids according to the thickness of the sauce.

Ingredients

1 pound  boneless beef sirloin steak
2 tablespoons flour
salt and pepper
2 tablespoons butter
1 medium onion, chopped
1  1/2 cups fresh mushrooms, sliced
1 clove garlic minced
1  10 oz. can beef bullion
1/2  cup water
2 tablespoons tomato paste
1/2 cup white wine
1 cup fat free sour cream
1 package broad egg noodles, cooked according to package directions

Place the flour and seasonings into a bag.
Trim fat from the meat.
Thinly slice the meat across the grain into bite-size strips  (it is best if your meat is still partially frozen to slice more easily).
Place the beef strips into the plastic bag and shake until meat is well covered.
Melt butter over high heat in a heavy pan. Quickly brown the meat and remove from the pan. In the same pan add the onions , mushrooms and garlic and cook over medium high heat until onions and mushrooms are soft.
Lower heat to medium and return the meat into the pan.  Add the beef bullion, water, tomato paste and wine, stirring until combined.  Simmer slowly for 20 minutes then add the sour cream, stirring well.  Heat through and serve over hot noodles.