Beef Stroganoff

1. 1

   Combine flour & salt; dredge meat in mixture (I put in a zip lock and toss meat inside to coat well. Grandma always did this on a plate). Heat skilled, add 2 T. butter. When melted, add the sirloin strips and brown quickly, flipping meat to brown all sides. Add mushrooms, onion and garlic; cook 3-4 minutes or until onion is barely tender.

2. 2

   Remove meat, etc. from skillet. Add 2 T. butter to pan drippings, when melted add 3 T. flour. Add tomato paste.

3. 3

   Slowly pour in cold meat stock. Stir constantly until mixture thickens. No lumps!

4. 4

   Return meat to skillet. Stir in half and half and sherry. Mix briefly.

5. 5

   Serve over rice.

No additional tips available.