1 1/2 lbs. lean beef, round or fillet of beef
Salt and pepper
3 tbsp. butter
1/2 lb. fresh mushrooms, sliced
2 med. sized onions, sliced
2 tbsp. flour
2 c. canned beef bouillon
2 tbsp. tomato paste
1 tsp. dry mustard
3 tbsp. sherry
3/4 c. sour cream

Cut meat into strips about 2 inches long and the width of a pencil. Sprinkle with salt and pepper and let stand in cool place for 2 hours.

Melt 2 tablespoons butter in a heavy skillet. Saute mushrooms until tender, about 15 minutes. Remove mushrooms and set aside.

Saute onions until browned. Remove and set aside.

Melt remaining tablespoon butter. Brown meat on all sides but leave it rare. Remove meat and set aside.

Blend flour into butter remaining in skillet. Gradually add beef bouillon, stirring constantly, until smooth and slightly thickened. Add tomato paste, dry mustard, and sherry and blend thoroughly.

Combine sauce with meat, mushrooms and onions. Cover and cook slowly, stirring frequently, for 20 minutes. Blend in sour cream about 5 minutes before serving and heat thoroughly. Serve with boiled rice or noodles.