1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin (cut into 1/4" strips)
2 tbsp. butter
1 c. sliced mushrooms
1/2 c. onions, chopped
1 clove garlic, minced
2 tbsp. flour
1 tbsp. tomato paste (may substitute tomato sauce or even ketchup)
1 1/2 c. beef stock or 1 can condensed beef broth (I substitute with 1 1/2 c. water & beef bouillon)
1 c. sour cream
2 tbsp. cooking sherry

1. Combine 1 tablespoon flour and salt; dredge meat in mixture.

2. Heat skillet then add 2 tablespoons butter; add meat and brown quickly.

3. Add mushrooms, onion and garlic; cook 3-4 minutes or until onion is barely tender.

4. Remove meat and mushrooms from skillet.

5. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour and add tomato paste.

6. Slowly pour in cold meat (beef broth) stock.

7. Cook, stirring constantly until mixture thickens.

8. Return meat and mushrooms to skillet.

9. Stir in sour cream and sherry

10. Heat briefly and serve.