4 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut in 1/4 inch strips
4 tbsp. butter
1 c. thinly sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
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

1. Dredge meat in 1 tablespoon flour and the salt.

2. Heat skillet; add 2 tablespoons butter. When melted add sirloin strips and brown quickly on all sides.

3. Add mushrooms, onion and garlic; cook 3-4 minutes, until onions are tender.

4. Remove meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings; blend in 3 tablespoons flour. Add tomato paste. Slowly pour in cold meat stock and cook, stirring constantly until mixture thickens - NO LUMPS. Return browned meat and mushrooms to skillet. Stir in sour cream and Sherry; heat briefly. Serve over cooked noodles or parsleyed rice.