1 1/2 tbsp. flour
1 tsp. salt
1 1/2 lbs. beef sirloin, cut in 2 x 3 inch strips
2 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. onion, chopped
1 clove garlic, minced
2 tbsp. butter
1/4 c. regular all-purpose flour
1/4 c. tomato sauce
1 1/2 c. beef stock (if not available, substitute 1 can 10 1/2 oz. bouillon plus enough water to make 1 1/2 cups liquid or use 2 beef bouillon cubes dissolved in 1 1/2 cups boiling water)
1 c. dairy sour cream, at room temperature

Combine flour and salt; coat meat with mix. In skillet melt 2 tablespoons butter; brown meat slowly on all sides. Add mushrooms, onion and garlic; saute until onion is barely tender. Remove meat and mushrooms. Add 2 tablespoons butter to skillet; when melted, blend in 1/4 cup flour. Remove from heat. Add tomato sauce, gradually add beef stock. Return to heat; cook over medium heat, stirring constantly, until thickened. Cook 2 minutes additional. Reduce heat to very low; return meat and mushrooms to skillet and heat for 5 minutes. Stir in sour cream (do not boil). Serve over hot buttered rice.