Wednesday Night Stroganoff

2 lb. tenderloin steak
1 stick butter
2 medium onions, thinly sliced
1 lb. fresh mushrooms, sliced
4 T. dry sherry or beef stock
Salt and Pepper
1 pint sour cream

Trim fat from steak and cut into thin strips about 2 inches by ½ inch. Set aside.

Place 4 T. of butter in skillet over medium-low heat; add onion. Cook gently for a few minutes until onion is softened. Add mushrooms and cook for 2-3 minutes more, stirring occasionally. Remove onions and mushrooms from pan and set aside.

Melt remaining butter in skillet and add steak strips. Cook gently, stirring frequently, so that the meat cooks through (5-10 minutes). Return onion and mushrooms to pan. Add sherry or beef stock; season with salt and pepper to taste. Lower heat, stir in sour cream and mix gently until heated through. Serve immediately over white rice or buttered noodles.