Beef Stroganoff (Tomato Paste, Beef Broth and Sherry)

Creamy, hearty beef stroganoff with tomato paste and fresh mushrooms. From Patty Rody: Puyallup, Washington. The recipe is published in the August / September 2009 issue of Taste of Home.
* In a large resealable plastic bag, combine 2 tablespoons of flour and salt. Add the beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, saute the beef in 2 tablespoons of butter. Add the mushrooms and onion; cook, stirring, until the vegetables are tender. Add the garlic; cook for another 1 minute. Remove and keep warm.* In the same skillet, melt the remaining butter. Add the tomato paste and remaining flour until smooth. Gradually add the broth; bring to a boil. Cook, stirring, for 2 minutes or until thickened.* Carefully return the beef mixture to the pan. Add sour cream and sherry; warm up (do not bring to a boil). Serve with noodles or rice.