Ingredients

• 1.5 tablespoons all-purpose flour
• 0.75 teaspoons salt
• 0.13 teaspoons ground black pepper
• 1 pound beef sirloin , cut into 1/4-inch wide strips
• 3 tablespoons butter
• 1 cup thinly sliced mushrooms
• 0.5 cups chopped onion
• 1 clove garlic , minced, or more to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1.25 cups cold beef stock
• 1 cup sour cream
• 3 tablespoons cooking sherry

Instructions

1. 1 Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
3. 3 Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
4. 4 Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Nutrition per serving