2 lbs. sirloin beef, cut in thin strips
3/4 c. butter
3 med. onions, chopped
1/2 lb. canned button mushrooms
1 c. tomato juice
1/2 c. water
3/4 c. sherry
1 c. sour cream
Salt, pepper, flour

Dredge meat in flour. Brown quickly in 1/2 of butter. Remove meat from skillet and add remaining butter. Add onions and mushrooms. Cook 5 minutes. Add meat, salt and pepper, tomato juice, sherry and water. Bring slowly to boil, cover and simmer until tender, about 1 1/2 hours. Just before ready to serve, stir in sour cream. Serve on cooked rice or noodles. 6-8 servings.