2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
1 lb. boneless beef sirloin steak, sliced thin diagonally
2 tbsp. vegetable oil
1/2 c. minced onion
1 tsp. minced garlic
1 can (10 1/4 oz.) condensed cream of mushroom soup, undiluted
1/4 c. water
8 oz. fresh mushrooms, sliced (2 1/2 c.)
1/2 c. sour cream

Mix flour, salt and pepper on waxed paper or plate. Add beef strips and toss to coat evenly. Put oil into a shallow 2 quart microwave safe baking dish. Microwave on high 1 minute or until oil is very hot. Scatter meat strips over bottom of baking dish. Microwave uncovered on high 3 to 4 minutes, stirring twice, until meat is no longer pink. Stir in onion and garlic. Microwave uncovered on high 2 to 3 minutes, stirring once, until onion is slightly softened. Stir in soup, water and mushrooms. Cover with lid or vented plastic wrap. Microwave on high 4 to 5 minutes, stirring twice, until beef is tender. Add sour cream and stir until the sauce is smooth and creamy. Microwave uncovered 1 minute to heat through.