Flank Steak Stroganoff

My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976).

• Ready In: 40 mins
• Serves: 4-5

Ingredients

• 1  lb  flank steak, cut into thin strips
• 1  tablespoon flour
• 1⁄2 teaspoon salt
• 2  tablespoons butter
• 1 (1 ounce) can  sliced mushrooms, drained
• 1⁄2 cup onion, chopped
• 1  clove garlic, minced
• 2  tablespoons butter
• 3  tablespoons flour
• 1  tablespoon tomato paste (i've even used ketchup)
• 1 (10 1/2ounce) can condensed beef broth
• 1  cup sour cream
• 2  tablespoons dry white wine
•  hot buttered  egg noodles

Directions

1. Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
2. Saute coated beef strips in frying pan with 2 Tablspoons butter.
3. Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
4. Remove meat and vegetables from frying pan.
5. Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
6. Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
7. Add meat and vegetables to the frying pan; mix well.
8. Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
9. Serve over cooked, buttered egg noodles.