1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut into 1/4" wide strips
2 tbsp. butter
1 c. thinly sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. flour
1 tbsp. tomato paste
1 1/4 c. beef stock or 1 can condensed beef broth
1 c. dairy sour cream (I use yogurt)
2 tbsp. cooking sherry

Combine 1 tablespoon flour and salt. Dredge meat in mixture. Add 2 tablespoons butter to heated skillet. Add sirloin strips and brown quickly on all sides. Add mushrooms, onion and garlic. Cook 3 or 4 minutes or until onion is barely tender. Remove meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings.

When melted, add 3 tablespoons flour and blend. Add tomato paste. Slowly pour in cold meat stock, stirring constantly until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly. Serve with rice, noodles or rice pilaf.