1 lb. ground steak
4 tbsp. flour
1/2 tsp. salt
4 tbsp. butter
1 (4 to 8 oz.) can mushroom stems & pieces, drained
1/2 c. onion, chopped
1 clove garlic, minced or garlic powder
1 tbsp. tomato paste or Worcestershire sauce
1 (10 oz.) can condensed beef broth or tomato juice (1 c.)
1 c. sour cream

Dredge meat in 1 tablespoon flour and salt mixture. Brown meat in 2 tablespoons butter on all sides. Add mushrooms, onion, and garlic, cook 3 to 4 minutes until onion is barely tender. Remove ingredients, add remaining butter to drippings. When melted, blend in remaining flour, add tomato paste if desired slowly, stir in broth, cook stirring constantly until mixture thickens. Return browned meat and mushrooms to skillet. Stir in sour cream and sherry if desired. Heat briefly. Note: if desired 1/4 to 1/2 cup dry red wine may be added to bouillon and sour cream. Makes 4 servings.