Ingredients

• 1 lb beef, sliced thin
• 1 1/2 tablespoons flour
• 1 pinch pepper
• 1/4 cup margarine
• 2 cups mushrooms, sliced
• 1 large onion, peeled and cut
• 1 garlic clove, peeled and minced
• 1 beef bouillon cube
• 1 pinch dry mustard
• 1/2 cup water
• 3 tablespoons tomato sauce
• 3 tablespoons sherry wine

Instructions

1. Put beef sliced in brown paper bag with flour and pepper, close and shake well; set aside.

2. Melt 2 tbs margarine in large skillet and saute mushrooms. Then remove and set aside.

3. Saute onions and garlic together in same pan, then set them aside with mushrooms.

4. Add remaining 2 tbs margarine to skillet and add meat. Cook, stirring until meat is just done.

5. Crumble the bouillon cube over meat, add dry mustard and water, Stir while bringing to a boil and simmer 2 minutes.

6. Add cooked onions and mushrooms, tomato sauce and sherry. Stir briefly until just beginning to simmer.

7. Serve over cooked noodle or rice.