Classic Beef Stroganoff

4 tablespoons flour, divided

1/2 teaspoon salt

2 pounds beef sirloin, 1 inch thick, cut in 1/4 inch wide strips

4 tablespoons butter (not margarine), divided

1 cup mushrooms, thinly sliced

1/2 cup onions, chopped

1 clove garlic, minced

1 tablespoon tomato paste

1-1/4 cups beef stock or 1 can beef consomme

1 cup dairy sour cream

2-1/2 tablespoons sherry (don't use cooking sherry)

Combine 1 tablespoon flour, salt, dredge steak in mixture. Heat heavy or non-stick skillet. Add 2 tablespoons butter. When melted, add sirloin strips and brown quickly, flipping meat to turn all sides. Add the mushroom slices, onion and garlic. Cook 3 to 4 minutes or until onion is barely tender. Remove meat mixture from skillet. Add 2 tablespoons butter to pan drippings, when melted, blend in three tablespoons flour. Add tomato paste. Slowly pour in beef consomme. Cook, stirring constantly until mixture thickens no lumps. Return browned meat mixture to skillet. Stir in sour cream and sherry. Heat briefly. Keep warm. Served over noodles is best for this dish; however, it may be served over parsleyed rice or rice pilaf.

Serves 4.

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Cajun Country -- New Iberia, Louisiana