1/4 c. minced onion
1/2 c. butter
1/2 lb. mushrooms, sliced
1 lb. beef fillet, cut into 1/2 inch strips
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1/8 tsp. garlic powder
1/2 tsp. dry mustard
1 tbsp. tomato paste
1/2 c. consomme or beef bouillon
1/2 c. dry white wine
1/2 c. sour cream
3 tbsp. sherry

Saute onions in butter 10 minutes; add mushrooms cover and continue cooking 5 minutes. Remove onion and mushrooms to a bowl. Brown meat in same skillet over low heat. Then blend in flour. Add seasonings, onions, mushrooms, tomato paste, consomme, and white wine. Simmer gently for 20 minutes. Just before serving, stir in sour cream and sherry. Heat, do not boil. Serve on rice or broad noodles. Serves 4.