Deloris Roach's Beef Stroganoff

• 1 tablespoon flour

• 1 pound beef sirloin, cut into ¼ inch wide strips

• 2 tablespoons butter

• 1 cup thinly sliced mushrooms

• ½ cup chopped onion

• 1 clove garlic, minced

• 2 tablespoons butter

• 3 tablespoons flour

• 1 tablespoon tomato paste

• 1¼ cup beef stock or 1 can condensed beef broth

• 1 cup sour cream

• 2 tablespoons cooking sherry

1. Combine 1 tablespoon flour and salt; dredge meat in mixture.

2. Heat skillet; add 2 tablespoons butter. When melted add sirloin and brown quickly, flipping meat to turn all sides.

3. Add mushroom slices, onions, and garlic. Cook 3 to 4 minutes or until barely tender.

4. Remove meat, mushrooms, etc. Add 2 tablespoons butter to pan drippings. When melted blend in 3 tablespoons flour. Add tomato paste. Slowly pour in cold meat stock. Cook, stirring constantly, until mixture is thickened.

5. Return browned meat and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly.

6. Serve over rice or egg noodles.