Classic Beef Stroganoff

1 tbsp flour
1 lb beef chunks or strips (you can also use the beef from the cannery)
1 can mushrooms
2 tbsp butter
1 ¼ cup beef stock
1 tbsp. tomato paste
2 tbsp butter
1/ cup chopped onion
1 clove garlic
3 tbsp. flour
1 cup sour cream

Combine the 1 tbsp. flour, 1/ tsp salt; coat meat with flour mixture. In frying pan melt the first 2 tbsp butter. Add meat and brown on both sides. Add mushrooms, onion, and garlic; cook 3-4 minutes until onion is crisp-tender. Remove meat and mushroom from pan.

Add remaining butter to pan drippings; blend in remaining flour. Add tomato paste; stir in meat stock. Cook and stir until thickened and bubbly. Return meat and mushrooms to frying pan. Stir in sour cream; cook slowly until heated through (do not boil). Serve over noodles.