1 lb. round steak, lean
1 c. flour
3 tbsp. salt
1 onion
1 c. sherry wine
8 oz. sour cream
1 tbsp. pepper
1/4 lb. butter
1 clove garlic
1 can sliced mushrooms

Cut beef into small cubes, dip into flour, pepper and salt mixture. Saute in melted butter in which finely diced garlic has been simmered for about 5 minutes in deep skillet. Add chopped onion and cook 5 minutes more turning frequently since this browns readily. Add sherry wine and cover. Simmer 45 minutes. When done add mushrooms and juice and cook 5 minutes more. Add sour cream and cook about 5 minutes. May be prepared the day ahead. Heat about 1/2 hour before serving if fixed the day before. Cook mixture 15 minutes more if cooked the same day. Serve over rice. 4 servings.