BEEF STROGANOFF

POINTS per serving:

 

Yield/Serves:   4 to 5

INGREDIENTS

1 pound beef sirloin

1 tablespoon flour

½ tea­spoon salt

2 tablespoons butter or margarine

3-ounce can sliced mushrooms, drained

½ cup chopped onion

1 clove garlic, minced

 

2 tablespoons butter or margarine

3 tablespoons all­ purpose flour

1 tablespoon tomato paste

1¼ cups cold beef stock or

one 10½-ounce can condensed beef broth

1 cup dairy sour cream

2 tablespoons dry white wine

 

Cut 1 pound beef sirloin into ¼-inch strips. Combine 1 tablespoon flour and ½ tea­spoon salt. Coat meat with flour mixture. Heat skillet, then add 2 tablespoons butter or margarine. When melted, add sirloin strips and brown quickly on both sides. Add one 3-ounce can sliced mushrooms, drained, ½ cup chopped onion, and 1 clove garlic, minced; cook 3 or 4 minutes, or till onion is crisp-tender.

 

Remove meat and mushrooms from pan. Add 2 tablespoons butter or margarine to pan drippings; blend in 3 tablespoons all­ purpose flour. Add 1 tablespoon tomato paste. Stir in 1¼ cups cold beef stock or one 10½-ounce can condensed beef broth. Cook and stir over medium-high heat till thickened and bubbly.

 

Return browned meat and mushrooms to skillet. Stir in 1 cup dairy sour cream and 2 tablespoons dry white wine; cook slowly till heated through. Do not boil. Keep warm over hot water. Serve over hot buttered noodles. Makes 4 or 5 servings.