1# Sirloin, cut into strips

1 tablespoon flour

1/2 teaspon salt

Butter

1/2 cup sliced onions

1 clove garlic

3 tablespoons flour

1 tablespoon tomato paste

1 1/4 cup beef stock

1 cup sour cream

2 tablespoons sherry

Combine flour and salt, dredge meat in mixture. Heat skillet, then add 2 Tbsp butter.

When melted, add meat and brown quickly on all sides. Add onions and garlic, cook for 3-4 minutes or until onions are tender.

Remove meat from skillet. Add butter to pan drippings. When melted, blend 3 Tbsp flour into butter. Add tomato paste. Slowly pour in cold beef stock and cook, stirring constantly until moisture thickens.

Return meat to pan and stir in sour cream and sherry. Heat briefly through. Serve with wide egg noodles if desired.