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1 1/2 lb. sirloin steak
flour for dredging
1 tsp. salt
1/4 tsp. pepper
2 onions, chopped fine
1/2 lb. mushrooms, chopped
1 clove garlic, crushed

Remove the fat from the steak. Cut into pencil thin
strips. Dredge the meat lightly with flour and season with
salt and pepper. Saute the onions, mushrooms and garlic in 4
tablespoons of butter for about 5 minutes. Add the meat and
more butter if necessary. Have heat high and toss the meat
continuously for no more than 3 minutes. Remove steak and

2 Tbsp. flour
1 (10 1/2 oz.) can beef
1 pt. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
1 tsp. paprika
Pour off all but 2 tablespoons of meat drippings and
blend in the flour. Add the consomme. Stir until smooth and
thickened. Add the sour cream, salt and pepper to taste. Keep
heat low so the cream does not curdle. Add paprika and
Worcestershire sauce. Just before serving, add beef and
vegetables and heat together a few minutes. Serve over hot

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