Cut meat into 1/4 inch strips. Combine flour and salt and dredge meat. Add butter to skillet and brown meat. Add mushrooms, onion, and garlic. Cook 3 or 4 minutes. Remove meat mixture to plate. Add butter to drippings, blend in flour. Add tomato paste, stir well. Pour in cold meat stock, cook and stir till thickened. Return meat mixture to sauce, add sour cream. Heat briefly. Serve over hot noodles or rice. Serves 4.
By Robin from Washington, IA
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