2 pounds lean beef steaks (cut into 1/2-inch strips)
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine (1 stick)
1 medium onion (chopped)
2 cups fresh mushrooms (quartered)
2 cups beef stock
6 ounces V8 or tomato juice (I used V8)
1/3 cup Sherry
1/4 cup sour cream (optional)
Rice or egg noodles
Preheat oven to 350F.
Prep the mushrooms and onion and set aside.
In a shallow dish whisk together the flour, salt, and pepper.
Dredge the meat in the flour mixture. Melt the butter in a large skillet and brown the beef on all sides. Remove the meat to a 2.75 casserole dish, arrange the mushrooms over the top of the meat, and set aside.
Using the same skillet cook the onion until translucent, and then stir in the V8 juice, Sherry, and beef stock.
Bring the mixture to a boil stirring any drippings off the bottom of the skillet, and then pour the mixture over the top of the mushrooms and meat.
cook uncovered in the oven for 40 minutes or until meat is tender. Serve over rice, or noodles, topped with sour cream.