Nana's Beef Stroganoff

Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.

Melt 2 tablespoons butter in a skillet over medium-high heat.

Brown beef in the hot butter, about 3 minutes per side.

Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes.

Transfer beef and vegetables to a bowl, leaving drippings in skillet.

Melt 2 more tablespoons butter in skillet over medium heat.

Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture.

Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.

Return beef and vegetables to skillet and stir to coat with sauce.

Reduce heat to very low and simmer until beef is tender, 2 to 3 hours.

The longer it cooks, the more tender the meat will be.

Just before serving, stir sour cream and white wine into beef mixture and heat through.