2 lb. eye round (stew) beef
2 lg. green peppers
1 sm. onion
1 lb. fresh mushrooms
1/2 pt. sour cream
1 can cream of mushroom soup
1/2 to 3/4 can milk
3 to 4 tbsp. Worcestershire sauce
1/2 c. cooking sherry
1 tsp. salt
1/2 tsp. freshly ground pepper
4 tbsp. butter
1 lb. egg noodles or 2 c. cooked rice

Brown beef in 2 tablespoons butter.

While beef is browning slice pepper into 1 inch strips, chop onions and halve mushrooms.

In separate pan, saute vegetables in remaining butter.

When vegetables are almost tender, add sherry.

Combine cooked vegetables and beef in saute pan adding the 1 can of cream of mushroom soup and the milk. Stir until smooth.

To this mixture add the Worcestershire sauce and another dash of sherry, if needed.

Just before serving add the sour cream and blend.

Pour over rice or noodles.

Serves 4 to 6 people.