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-1 Timothy 6:8

Beef Stroganoff

• 1 1/4-1/2 pound beef sirloin steaks cut in thin strips
• 2 tablespoons flour
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine
• 3 tablespoons vegetable oil
• 1/2 pound mushrooms fresh, sliced
• 1/2 cup onions chopped
• 1 clove garlic minced
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1 10 1/2-ounce can beef broth
• 1 cup sour cream

Coat strips of beef with mixture of 2 tablespoons flour and 1/2 teaspoon salt. Brown beef quickly in butter or margarine and vegetable oil and remove from skillet. Add mushrooms, onion and garlic; sauté for 4 minutes and remove. Add remaining 3 tablespoons butter or margarine; add 3 tablespoons flour and blend. Stir in broth and cook, stirring over medium heat until thickened. Return meat, mushrooms and onion mixture to skillet. Stir in sour cream. Heat thoroughly (do not boil) and serve over noodles or rice.