2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. sirloin (Swiss steak)
1 clove peeled garlic or use garlic salt or powder to taste
1/4 to 1/2 c. butter (OK to use more if needed)
1/2 c. minced onion
1/4 c. water
1 c. red port wine
1/2 to 3/4 lb. sliced mushroom
1 c. sour cream
Minced parsley

Combine flour, salt, pepper. Trim fat from meat and rub both sides with garlic. Pound flour mixture into both slices of meat. Cut meat into strips 1 x 3/4 inch. Melt butter in skillet and brown onion lightly in it. Remove onion and butter and reserve. Place meat strips in skillet and brown. Remove meat, add water (if canned mushrooms are used use liquid) and stir to dissolve brown particles in skillet. Cover and simmer for 15 minutes. Add wine, mushrooms, and cover. In oven, cook until mushrooms are tender at 325 degrees about 1 1/2 hours. Stir occasionally. Just before serving. Stir in sour cream. Garnish with parsley.