Beef Stroganoff

Ingredients:
- 1/4 c. butter or margarine
- 4 Tbsp. flour
- 3 (10 1/2 oz. each) cans condensed beef stock
- 1/4 c. butter or margarine
- 2 lb. sirloin steak, cut in 1/4-inch strips
- 2 c. sliced fresh mushrooms
- 1/4 c. finely chopped onion
- pinch of garlic powder
- pinch of chopped parsley
- 1/4 c. sherry or red wine
- 1/4 c. tomato puree
- 1 c. dairy sour cream

Directions:
- For the gravy, brown the 1/4 cup of butter with the flour in a 3-quart saucepan, then add condensed beef stock and cook on low heat, about 5 minutes.
- Heat 1/4 cup butter in a large skillet and quickly brown sirloin strips.
- Add sliced mushrooms, chopped onion, garlic powder and parsley and cook about 15 minutes or until brown, then add the gravy mixture, sherry and tomato puree.
- Cook until meat is tendered, uncovered, stirring occasionally, then stir in the dairy sour cream and bring almost to a boil.
- Serve stroganoff over buttered noodles.