Directions

• In a large resealable plastic bag, combine 2 tablespoons flour and
• salt. Add beef, a few pieces at a time, and shake to coat. In a
• large skillet over medium-high heat, brown beef in 2 tablespoons
• butter. Add mushrooms and onion; cook and stir until vegetables are
• tender. Add garlic; cook 1 minute longer. Remove and keep warm.
• In the same skillet, melt remaining butter. Stir in tomato paste and
• remaining flour until smooth. Gradually add broth; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Carefully return beef mixture to the pan. Add sour cream and sherry;
• heat through (do not boil). Serve with noodles or rice. Yield: 5