1 1/4 pound filet mignon or filet of beef, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1 1/2 tablespoon shallots or green onions, minced
1 medium onions, to taste, optional, sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first). Be sure all fat is trimmed off.
Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more; remove ALL from skillet.
Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan.
Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down 1/2.
Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently.
Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL; it will curdle. Serve over noodles.
You can use beer in place of sweet sherry if you don't have any.
rec.food.recipes G.K. hiflier