Ingredients
1 + 3 Tbsp. Flour
1/2 Tsp. Salt
1 Lb. Beef Sirloin, 1" Pieces
2 Tbsp. Butter
1 C Thinly Sliced Mushrooms
1/2 C Chopped Onion
1 Clove Minced Garlic
1 Tbsp. Tomato Paste
1 1/4 C Beef Stock
1 C Sour Cream or Half and Half
2 Tbsp. Sherry
2 Tbsp. Butter
Rice
Preparation
Combine flour & salt; dredge meat in mixture (I put in a zip lock and toss meat inside to coat well. Grandma always did this on a plate). Heat skilled, add 2 T. butter. When melted, add the sirloin strips and brown quickly, flipping meat to brown all sides. Add mushrooms, onion and garlic; cook 3-4 minutes or until onion is barely tender.
Remove meat, etc. from skillet. Add 2 T. butter to pan drippings, when melted add 3 T. flour. Add tomato paste. Slowly pour in cold meat stock. Stir constantly until mixture thickens. No lumps!
Return meat to skillet. Stir in half and half and sherry. Mix briefly.
Serve over rice.
