Beef Stroganoff

1 tbsp. all-purpose flour
1/2 tsp. salt
1 lb. beef sirloin, cut into strips
2 tbsp. butter
3-4 c. sliced mushrooms
1/2 c. chopped onion
1 clove (or more) minced garlic
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2 tbsp. butter
3 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1/4 c. beef broth
1 c. sour cream
2 tbsp. dry sherry
6 ounces noodles, cooked

Combine 1 tbsp flour and salt; coat meat with mixture. Heat skillet, then add 2 tbsp butter. When melted, add sirloin strips and brown quickly on both sides. Add mushroom slices, onions and garlic; cook 3 or 4 minutes until onions are crisp-tender. Remove meat and mushrooms from pan.

Add 2 tbsp butter to pan drippings; blend in 3 tbsp flour. Add tomato paste. Stir in stock and cook over medium-high heat till thickened and bubbly.

Mix beef/mushroom and sauce together in slow-cooker pot; cook on high for 1 hr, then turn to low until meat is tender.

At the end, stir in sour cream and sherry. Serve over hot buttered noodles.