1/2 tsp. salt
4 tbsp. flour
1 lb. top sirloin or round steak, cut into 1/2 inch strips
1/4 c. butter
1 c. fresh sliced mushrooms (optional)
1/2 c. chopped onion
1 clove garlic, crushed
1 tbsp. tomato paste
1 (10 1/2 oz.) can beef consomme
1 c. sour cream
Sherry extract seasoned to taste (optional)

Combine salt and 1 tablespoon flour; roll meat strips in mixture. Melt 2 tablespoons butter in a skillet, add sirloin and brown on all sides. Add mushrooms, onion and garlic; cook until onion is barely tender (5 minutes).

Remove meat and mushrooms from pan temporarily; melt 2 tablespoons butter in pan drippings and add 3 tablespoons flour, stirring to avoid lumps. Add tomato paste. Pour in consomme and cook, stirring constantly until mixture thickens.

Return meat and mushrooms to skillet. (You can now refrigerate and finish later if you wish.) Stir in sour cream and sherry extract. Heat thoroughly, but don't boil. Serve at once. This actually makes 3-4 servings, but the leftovers are great! Worth going "Around the World in 80 Days" for.