2 lb. boneless sirloin or round
1/4 tsp. fresh ground beef
1 tbsp. Arrowroot or 2 tbsp. flour
1 sm. onion
1/4 c. dry white wine
1 c. sour cream
Hot cooked rice
1 tsp. salt
1/4 tsp. garlic powder
4 tbsp. butter
1 can chicken broth
1/4 tsp. Spice Parisian
2 tbsp. sherry

Place meat, cut into very thin strips, on sheet of aluminum foil. Combine salt, pepper, garlic and Arrowroot. Dredge meat in mix. Melt butter in a large skillet, brown meat quickly. Add onion. Pour in chicken broth and wine, cook, stirring until sauce thickens. Add spice. Cover, simmer slowly about 1 hour or until meat is tender. Stir occasionally. Just before serving, stir in sour cream and sherry, heat through, but do not boil or sauce will curdle. Serve at once over hot rice.