1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin
2 tbsp. butter
1 (3 oz.) can sliced mushrooms, drained
1/2 c. chopped onions
1 clove garlic
2 tbsp. butter
3 tbsp. flour
1 1/4 c. beef stock or 1 (10 1/2 oz.) can condensed beef broth
1 c. sour cream
2 tbsp. sherry
6 oz. uncooked noodles, cooked, tossed with a tbsp. of butter

Combine 1 tablespoon flour and salt, coat beef with flour. Melt butter in skillet and add beef, brown quickly. Add mushrooms, onions and garlic, cook 3-4 minutes until onions are tender. Remove meat and mushrooms from pan.

Add 2 tablespoons butter to pan drippings, melt. Add flour and stir, then add beef broth. Cook over medium high heat until thick and bubbly. Return meat and mushrooms to skillet. Stir in sour cream and sherry. Cook slowly until heated through. Do not boil. Keep warm. Serve over noodles. Serves 4-5.