1 tbsp. flour, all-purpose
1/2 tsp. salt
1 lb. beef sirloin, 1/4 inch strips
2 tbsp. butter
1 (3 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. flour, all-purpose
1 tbsp. tomato paste
1 1/4 c. beef stock
1 c. sour cream
2 tbsp. dry sherry
Hot buttered noodles

Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.

In blazer pan or chafing dish melt 2 tablespoons of butter over direct heat. Add meat and brown quickly on both sides. Add mushrooms, onions and garlic. Cook 3-4 minutes until onion is crisp-tender. Remove meat and mushrooms from pan.

Add remaining butter to pan drippings; blend in remaining flour. Add tomato paste. Stir in cool beef stock. Cook and stir until thickened and bubbly.

Return meat and mushrooms to pan. Stir in sour cream and sherry. Cook slowly until heated through (do not boil). Keep warm in hot water bath (Bain-Marie). Serve over hot buttered noodles. Serves 4.