2 lb. sirloin steak, cut into
serving size pieces
1/2 tsp. salt
1/4 c. melted butter
1 c. thinly sliced mushrooms
1/2 c. chopped onions
1 Tbsp. tomato paste
1 1/4 c. beef stock
1 (8 oz.) carton sour cream
Coat steak with mixture of 1/2 cup flour and salt.
Brown in 2 tablespoons butter in skillet; remove steak. Saute
mushrooms and onion in pan drippings for 3 to 4 minutes or
until onion is just tender; remove. Blend 3 tablespoons flour
into remaining 2 tablespoons butter and pan drippings. Stir in
tomato paste and beef stock gradually. Cook until thick,
stirring constantly. Add steak, mushrooms and onion. Simmer
for 1 hour. Add sour cream just before serving. Heat to
serving temperature. Serve over buttered rice or noodles.
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