2 lbs. round steak, cut in long narrow strips
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. water
1 onion, sliced
1 (4 oz.) can pieces and stems of mushrooms
1 can cream of mushroom soup
1/2 tsp. salt
Oil to cover bottom of fry pan

Brown the meat dredged in flour, salt and pepper mixture, in small amount of fat or oil. Add 2 cups of water, salt and pepper, beef bouillon cube, sliced onion and the can of mushroom soup. (This stage of gravy should be thin).

Make a paste of 2 tablespoons flour and 2 tablespoons of water and slowly add to meat mixture, stirring constantly to avoid lumping. Simmer until gravy is thick and smooth.

Stir in 1/2 cup cooking sherry along with 1 cup sour cream and bring to boiling point over low heat, but DO NOT boil. Serve over rice or noodles.