1/4 c. butter
4 tbsp. flour
2 cans beef stock

Brown butter and flour in 3 quart saucepan. Add beef stock; cook on low heat about five minutes. Set aside.

MEAT:

1/4 c. butter
2 lbs. sirloin, cut in 1/4 inch strips
2 c. sliced mushrooms
1/4 c. chopped onion
Pinch of parsley
1/4 c. sherry
1 tbsp. Worcestershire sauce
1 c. sour cream

Heat butter in large skillet; quickly brown sirloin. Add mushrooms, onion, garlic, and parsley. Cook until vegetables are soft. Add gravy, Worcestershire sauce, and sherry; cook until meat is tender. Add sour cream. Bring to a boil, but do not allow to boil. Serve on buttered noodles.