1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut in 1/4 inch wide strips
1 c. thinly sliced mushrooms
1/2 c. chopped onions
1 clove or 1/8 tsp. minced garlic
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
2 tbsp. cooking sherry

Combine 1 tablespoon flour and salt - dredge meat in mixture. Heat skillet, add 2 tablespoons butter - when melted, add sirloin strips, brown quickly, flipping meat to turn all sides. Add the mushrooms, onions, garlic. Cover and cook 3-4 minutes or until onion is barely tender.

Sauce - Remove meat from the skillet - add 2 tablespoons butter to pan and when melted, add 3 tablespoons flour. Then add tomato paste, slowly add beef stock or broth. Cook until thick. Return meat to skillet and mix with sauce. Stir in sour cream and sherry. Serve over noodles or rice.