Burgundy Stroganoff

Melt margarine in a large skillet over medium heat. Add beef strips and fry until browned. Stir in onion and cook stirring for 3 minutes or until softened. Sprinkle flour over the meat and stir into the pan juices until blended. Gradually mix in the beef broth Burgundy tomato paste and thyme. Reduce heat to low and simmer for 40 to 45 minutes.

During the last 15 minutes of the cooking bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender about 7 minutes.

Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.