1 1/2 lb. sirloin tips
3 tbsp. olive oil
3/4 lb. fresh mushrooms
4 tbsp. butter
1 onion, minced
1/2 c. consomme
1/4 c. sherry wine
4 cloves garlic, minced
1 1/2 c. sour cream
Salt and pepper to taste

Trim away fat and gristle from sirloin and cut in small bite-size pieces. Dredge in flour, saute in hot olive oil and set aside. In separate pan, saute lightly in butter, garlic and onions. Then add mushrooms and steam for a few minutes. Add consomme, wine and sour cream. Bring to a boil and add meat and salt and pepper, cover and barely simmer for 30 minutes or until steak is tender. Serve on buttered noodles.