Ingredients

• 1 tablespoon all-purpose flour
• 0.5 teaspoons salt
• 1.5 pounds beef sirloin , cut into 1/4-inch wide strips
• 2 tablespoons unsalted butter
• 1 cup mushrooms
• 0.5 cups chopped onion
• 1 clove garlic , crushed
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1.25 cups chilled beef stock
• 1 cup sour cream
• 0.25 cups dry white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

Nutrition per serving