4 tbsp. flour
1/2 tsp. salt
4 tbsp. butter
1 lb. beef sirloin, cut in 1/4-inch wide strips
1 c. thinly sliced mushrooms
1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. tomato paste
1 1/4 c. beef stock or 1 can condensed beef broth
1 c. sour cream
2 tbsp. cooking sherry

Combine 1 tablespoon of the flour with the salt. Dredge meat in mixture. Heat skillet, then add 2 tablespoons of the butter. When melted, add the sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushroom slices, onion and garlic. Cook 3 to 4 minutes or until onion is barely tender. Remove the meat and mushrooms from skillet. Add rest of butter to pan drippings. When melted, blend in rest of flour. Add tomato paste. Slowly pour in meat stock. Cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly. Serve with noodles.

Makes 4 to 5 servings.