1 tbsp. butter
1 tbsp. chopped shallots or white onions
10 fresh mushrooms, sliced
1 tbsp. dry white wine
2 tbsp. sherry wine
1/2 tsp. paprika
Salt and pepper to taste
1 c. light cream
1 can cream of mushroom soup
1 1/2 tbsp. vegetable oil
1 lb. steak (tenderloin, sirloin, or rump, cut into narrow strips about 2 inches long and 1/2 inch thick)
Salt and pepper to taste
1/4 c. sour cream

In a saucepan melt butter and saute shallots and mushrooms, for a few minutes. Add white wine, sherry, paprika, salt, pepper, cream and mushroom soup. Simmer for 5 minutes.

In a separate pan, heat oil and add the meat, salt and pepper. Brown meat quickly on both sides.

Remove the meat from the pan. Add the meat to the sauce. Do not let the meat and the sauce boils. Simmer until meat is tender. Add the sour cream and mix thoroughly.