1 lb. tenderloin or sirloin steak, sliced while partially frozen into 2x2x1/4" thick pieces
1 tbsp. tomato paste
2 tbsp. flour
1 sm. clove garlic, chopped fine
2 tbsp. sherry wine (or more, to taste)
1/2 c. onion, chopped fine
1/4 lb. butter (or 1/2 butter & 1/2 oil)
1/2 lb. sliced fresh mushrooms
1 c. sour cream (or sour half & half)
1/4 c. sliced stuffed green olives
2 tsp. Worcestershire sauce
1/4 c. flour mixed with 1/4 tsp. pepper & 1/2 tsp. salt (if using salt free bouillon)
3/4 c. beef bouillon

Dredge meat in seasoned flour. Saute onion, garlic in hot butter and/or oil for a few minutes. Add mushrooms for 2-3 minutes. Add meat and brown on both sides for a few minutes. Remove meat and vegetables and keep warm.

Stir 2 tablespoons flour into pan. Add bouillon slowly then add wine, Worcestershire, tomato paste (salt if desired). Cook until thick, stirring constantly. Add sour cream a little at a time. Heat slowly, then add beef, vegetables and sliced olives. Heat for a few minutes and serve at once with rice or noodles.