3/4 lb. beef top sirloin steak, about 1/4" thick
1-2 tbsp. vegetable oil
1/4 lb. fresh mushrooms, sliced or 1 jar (2 1/2 oz.) sliced mushrooms, drained
1 3/4 c. water
1 pkg. (5 oz.) long grain & wild rice beef stock sauce with vegetables
1/4 tsp. salt
3 tbsp. dairy sour cream

Cut meat into thin strips. Heat oil in 10 inch skillet over high heat. Add meat and cook, stirring, until no longer pink. Add mushrooms and cook until liquid evaporates. Stir in water, contents of rice and seasoning packets and salt. Bring to a boil. Reduce heat, cover and simmer 5 minutes, or until most of liquid is absorbed. Remove from heat. Stir in sour cream. Makes 4 servings.