1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut in 1/4 inch wide strips
2 tbsp. butter
1 c. thinly sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. flour
1 tbsp. tomato paste
1 1/4 c. beef stock or 1 can condensed beef broth
1 c. dairy sour cream
2 tbsp. cooking sherry

Combine 1 tablespoon flour and the salt; dredge meat in mixture. Heat skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushroom slices, onion and garlic; cook 3 or 4 minutes or until onion is barely tender. Remove the meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour. Add tomato paste.

Slowly pour in cold meat stock - cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry; heat briefly. Serve with parsleyed rice, noodles, buckwheat groats or pilaf. Makes 4 or 5 servings. For serving or cook-at-the-table drama, use chafing dish or an electric skillet.