• 1 tsp. flour
• 1/2 teaspoon salt
• 1 pound beef sirloin, cut in 1/4 inch strips
• 4 tsp. butter
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 3 tsp. flour
• 1 tsp. tomato paste
• 1 1/4 cups beefs stock
• 1 cup diary sour cream
• 2 tsp. dry sherry

1. combine 1 tablespoon flour and salt, dredge meat in mixture
2. heat a blazer pan or chafing dish or skilled, add the butter
3. when melted, add sirloin strips and brown quickly on all sides
4. add the onion and garlic
5. cook 3 or 4 minutes till the onion is barely tender
6. remove the meat from the pan to a plate
7. add 2 tablespoons butter to pan drippings, when melted blend in 3 tablespoons flour
8. now slowly pour in cold meat stock
9. cock and stir until thickened
10. remove the brown meat to blazer pan
11. stir in the sour cream and the sherry, heat briefly
12. if needed keep warm over hot water

Serve the beef stroganoff over parsleyed rice, hot buttered rice or noodles, buckwheat groats or pilaf.