Steak Strips and Onions

Trim excess fat from meat. Cut meat into thin strips.

Combine flour with salt, pepper, paprika and mustard. Toss meat with seasoned flour.

Melt ⅓ of the butter in a large heavy skillet. Add garlic; sauté until golden. Remove; set aside.

Melt ⅓ more butter. Sauté the onions for 5 to 6 minutes. Remove; set aside. Heat remaining butter.

Sauté meat strips until browned; add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet.

Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally.

Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice.

Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired.

Notes:

Always stir sour cream into a hot sauce or soup just before serving. Heat it gently and only until the mixture is warmed through.

Allowing the mixture to boil may cause curdling. Milk products won't separate as easily in flour-based mixtures.

This dish comes together rather quickly, and is so good! Beef strips simmered in a richly flavored sauce.

Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce