2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 lb. boneless beef sirloin steak, sliced thin diagonally across grain
2 tbsp. vegetable oil
1/2 c. minced onion
1 tsp. minced garlic
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 c. water
8 oz. fresh mushrooms, sliced (2 1/2 c.)
1/2 c. sour cream

Mix flour, salt and pepper on waxed paper or plate. Add beef strips and toss to coat evenly.

Put oil in shallow 2 quart microwave-safe baking dish. Microwave on HIGH 1 minute or until oil is very hot.

Scatter meat strips over bottom of baking dish. Microwave uncovered on HIGH 3 to 4 minutes, stirring twice, until meat is no longer pink.

Stir in onion and garlic. Microwave on HIGH 2 to 3 minutes, stirring once, until onion is softened. Stir in soup, water and mushrooms. Cover with lid or vented plastic wrap. Microwave on HIGH 4 to 5 minutes, stirring twice, until beef is tender. Add sour cream and stir until sauce is smooth and creamy. Microwave uncovered 1 minute.