Beef Stroganoff - Gina Dale

1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Accent
1/8 teaspoon Pepper
1 lb. thinly sliced deli Roast Beef
1/4 cup Butter
1/4 cup Onion, chopped
1 cup Beef Broth
1 (4 oz.) can Mushroom stems and pieces, drained
1/2 cup Sour Cream
1 Tablespoon Tomato Paste
1/2 teaspoon Worcestershire Sauce
Egg Noodles, cooked

In a bowl, thoroughly mix flour, salt, accent and pepper.

Coat meat well with this mixture.

In a skillet, brown meat quickly in butter. It shouldn’t take too long since deli meat is already cooked.

Add onions and saute.

Add broth and mushrooms. Stir till well combined.

In a bowl, mix sour cream, tomato paste and worcestershire sauce.

Just before serving, add sour cream mixture to meat mixture. Heat through, but do not boil, the sauce should thicken.

Serve over Egg Noodles.