2 lbs. round steak (or sirloin strip or flank) cut in very thin strips across grain of meat
1/4 c. butter
1/2 c. minced onions (optional)
1/4 c. water
1 1/2 c. beef or tomato juice
1/2 lb. fresh mushrooms
1 c. commercial sour cream
2 tbsp. sherry (optional)
Sprinkle of parsley

Roll meat in flour, salt and pepper. In 1/4 cup butter, brown meat in Dutch oven, turning often. Add minced onion, saute until golden brown. Add water, juice and mushrooms. Cook, uncovered, over low heat, stirring occasionally until mixture is thick and meat tender (30 minutes). Just before putting in casserole, add sour cream and sherry. Sprinkle with parsley. Do not boil. Serve over cooked rice or noodles.