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Combine 1 1/2 T flour and salt, coat meat with mixture. In skillet, melt 2 T butter, brown meat slowly on all sides. Add mushrooms, onions, and garlic. Saute until barely tender. Remove meat and mushrooms. Add the remaining butter to skillet. When melted, blend in 1/4 cup flour. Remove from heat. Add tomato paste. Gradually add beef stock. Return to heat, cook over medium heat, stirring constantly, until thick. Cook 2 additional minutes. Reduce heat to very low, return meat and mushrooms to skillet and heat for 5 minutes. Stir in sour cream (do not boil). Server over hot buttered noodles.
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