Burgundy Beef Stroganoff

2 lbs. round steak, cut into ¼” strips
2 tbsp. margarine
4 medium onions, sliced
¼ cup flour
1 cup College Inn® Beef Broth
½ cup Burgundy or other dry red wine
3 tbsp. tomato paste
½ tsp. thyme
¾ cup sour cream
Hot buttered noodles

In large skillet, over medium heat, brown meat in margarine. Stir in onions and
cook for 3 minutes; remove from heat. Sprinkle flour over meat and
stir until well combined. Stir in beef broth, wine, tomato paste and thyme
until smooth. Cook and stir over medium heat until sauce is thickened and
begins to boil. Cover, over low heat for 40 to 45 minutes or until tender.
Stir sour cream into sauce. (DO NOT boil)

Serve on hot buttered noodles