Recipes by Arlene

• 2 lbs. round steak cut in cubes or strips
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 4-oz. can sliced mushrooms and juice
• 1 can consommé
• 1 4-oz. can tomato sauce
• ½ cup cooking sherry
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• ⅛ tsp. pepper
• 1 cup sour cream

Brown meat in hot fat; sprinkle with flour. Stir in onion, garlic and other ingredients (except sour cream). Cook in slow oven about 2 hours (covered). Thicken gravy and add sour cream. Serve over rice or noodles. Serves 4 to 6.

Note: This can be made ahead of time, adding sour cream when ready to serve. This recipe can be doubled to serve more or to have leftovers.