Beef Stroganoff

Combine 1 tablespoon of the flour with the salt; dredge the meat in mixture.

Heat skillet, then add 2 tablespoons of the butter.

When melted, add the sirloin strips and brown quickly, flipping meat on all sides.

Add mushroom slices, onion and garlic; cook 3 to 4 minutes or until onion is barely tender. Remove the meat and mushrooms from the skillet.

Add the remaining butter to the pan drippings; when melted, blend in the remaining flour.

Add tomato paste.

Slowly pour in beef broth and cook, stirring constantly, until mixture thickens.

Return meat and mushrooms to skillet.

This much can be done ahead of time, like the night before.

Stir in sour cream and sherry; heat briefly and serve.