Dorothey Babcock's Beef stroganoff

[Grampa & Gramma]

1 Tablespoon flour
1/2 teaspoon salt
1 pound beef cut in 1/4 inch strips (across the grain, 2-3 inches long)
2 Tablespoons butter
1 Cup thinly sliced mushrooms
1/2 Cup chopped onion
1 Clove garlic

2 Tablespoons butter
2-3 Tablespoons flour
1 Tablespoon tomato paste
1 1/4 Cup beef stock or 1 can condensed beef broth
1 Cup sour cream
2 Tablespoons sherry

Dredge meat in 1 Tablespoon flour and 1/2 teaspoon salt.
Brown quickly in 2 Tablespoons butter.
Add mushroom slices, onion and garlic.
Add small amount of water and cook until meat is tender.
Remove meat and mushrooms from skillet.
Add 2 Tablespoons butter to pan drippings and melt.
Add 2-3 Tablespoons flour and blend (3 T flour makes a thicker "sauce' so use two if that works better for you)
Stir in tomato paste (We sometimes use katsup when we don't have tomato paste.)
Slowly mix in soup and cook, stiring constantly until the "sauce" thickens.
Return meat to pan.
Add sour cream and sherry and heat briefly.

You can put all of this together well before the meal is to be served,
then add the sour cream and sherry and reheat just before serving.

We serve this on noodles, or rice.