1 lb. beef sirloin or other lean cut (cut in strips 1/4 inch wide and 1 inch long)
2 Tbsp. butter
3 Tbsp. flour
1 can beef bouillon soup (condensed)
1 c. dairy sour cream (optional)
2 Tbsp. cooking burgundy
1 small can sliced mushrooms
Combine 1 tablespoon flour and the salt; dredge meat into mixture. Brown meat in 2 tablespoons butter. Add mushrooms and let it cook awhile with lid on skillet until meat is done to your likeness.
Remove the meat and mushrooms. Add 2 more tablespoons butter to empty skillet. When it’s melted, blend in 3 tablespoons flour. Slowly pour in soup; cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream (optional) and burgundy; heat briefly.