1/4 c. flour
1/2 tsp. salt
1 lb. fillet minion, cut in 1/4 inch wide strips
1/4 c. butter
1 c. thinly sliced mushrooms
1/2 c. chopped onions
1 clove garlic, minced
1 tbsp. tomato paste
1 can condensed beef broth
1 c. sour cream
2 tbsp. dry sherry

Combine 1 tablespoon of the flour with the salt and dredge the meat in the mixture. Heat a skillet, add half the butter. When melted, add the meat and brown quickly. Add the mushroom slices, onion and garlic. Cook 4 minutes or until onion is tender.

Remove meat mixture to a baking dish and keep warm. Add remaining butter to skillet and pan drippings. When melted, blend in remaining flour with a whisk. Add the tomato paste. Slowly pouring in the beef broth. Cook, stirring constantly with the whisk, until the mixture thickens.

Return meat mixture to skillet. Stir in sour cream and sherry and heat briefly. 6 servings.