1 lb. lean beef fillet
1 tbsp. paprika
3 tbsp. olive oil
4 oz. mushrooms, sliced
1 c. dry sherry
1/2 c. beef stock or canned condensed beef broth
1 c. dairy sour cream
1 tsp. lemon juice
Salt to taste
Fine noodles, cooked

Cut beef in 1/4 inch thick strips; add paprika. Heat olive oil, then saute the beef strips very fast, 2-4 minutes. Remove meat from pan.

Add mushrooms to pan and saute for a few minutes; remove from pan. Then add dry sherry to pan; reduce to 1/2 its volume by boiling. Add beef stock and let boil briskly, uncovered, for 5 minutes.

Add sour cream, lemon juice and salt to taste. Now add the meat and mushrooms and bring just to boiling, do not let boil when sour cream is in the sauce. Spoon over fine noodles, well drained and hot. Serves 4.