Stroganoff

Ingredients

• 1 - pound Ostrich Steaks
• 4 - tablespoons Flour
• 1/2 - teaspoon Salt
• 1 - teaspoon Olive Oil
• 2 - teaspoons Butter
• 3 - ounces canned Mushrooms
• 1/2 - cup chopped Onion
• 1 - clove minced Garlic
• 1 - tablespoon Tomato Paste
• 1 1/4 - cups Chicken Broth
• 1 - cup lite Sour Cream
• 2 - tablespoons Dry White Wine
• 2 - cups Egg Noodles

Directions

Cut steaks into 1/4 inch thick strips about 2 inches in length. Mix 1 tablespoon flour and salt. Coat meat with flour mixture. Brown meat quickly in skillet with olive oil. Add mushrooms (drained), onions, and garlic. Cook 3 - 4 minutes until onion is crisp-tender. Remove meat and mushrooms from the pan. Add butter, blend in remaining flour. Add tomato paste and chicken broth. Cook and stir over medium heat until thickened and bubbly. Return meat to pan. Stir in sour cream and wine. Cook slowly until heated though. Do not boil. Serve over hot buttered noodles.

Serves 4.