2 lbs. round steak, 1/4-inch thick
2 tbsp. butter
2 tbsp. chopped onion
2 tbsp. flour
1/2 c. California Sherry
Salt and pepper
1 (8 oz.) can sliced broiled mushrooms, drained
1 pt. dairy sour cream
2 tbsp. tomato paste
1/2 tsp. paprika

Cut meat across the grain in strips the width of a pencil and about 1 1/2 inches long. Heat meat with butter and onion in skillet until meat is no longer pink. Stir in flour; add Sherry. Cook, stirring constantly, until sauce boils and thickens. Season. Cover and cook very slowly, stirring frequently, for about 1 hour or until meat is tender. Add remaining ingredients; heat, blend well, adjust seasoning. Makes 6 servings.