Pork Stroganoff

• 1
  

  lb flank steak, minimize into skinny strips
  

• 1
  

  tablespoon flour
  

• ¹⁄₂
  

  teaspoon salt
  

• 2
  

  tablespoons butter
  

• 1
  

  (1 ounce) can sliced mushrooms, drained
  

• ¹⁄₂
  

  cup onion, chopped
  

• 1
  

  clove garlic, minced
  

• 2
  

  tablespoons butter
  

• 3
  

  tablespoons flour
  

• 1
  

  tablespoon tomato paste (i’ve even old ketchup)
  

• 1
  

  (10 1/2 ounce) can condensed pork broth
  

• 1
  

  cup sour cream
  

• 2
  

  tablespoons dry white wine
  

• 
  

  scorching buttered egg noodles
  

directions

• Coat pork strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
• Saute covered pork strips in frying pan with 2 Tablspoons butter.
• Add mushrooms, onion, and garlic; cook dinner until comfy-crisp, about 3 to 4 minutes.
• Need away meat and greens from frying pan.
• Add 2 Tablespoons butter to the pan drippings, mix in 3 Tablespoons flour.
• Add tomato paste and pork broth; cook dinner and accelerate over medium warmth until thickened and bubbly.
• Add meat and greens to the frying pan; combine effectively.
• Hump in sour cream and dry white wine; cook dinner slowly until heated by means of (DO NOT BOIL).
• Reduction over cooked, buttered egg noodles.