1 ½ pounds well-trimmed beef loin top sirloin steak, boneless
2 cups sliced mushrooms
3 tablespoons butter
1 shallot, chopped
¼ bay leaf
¾ cup dry sherry
2 tablespoons cornstarch
1 can (about 1 0 ounces) condensed
beef broth
½ teaspoon salt
Pepper to taste
1 cup sour cream
1 tablespoon finely chopped parsley
1. Broil steak until rare. Cool thoroughly , then cut into strips.
2. Saute mushrooms in butter. Add shallot, bay leaf, and sherry; boil 5 minutes, until wine is reduced in volume to about half. Remove bay leaf.
3. Stir cornstarch into a little of the broth . Turn remaining broth over mushrooms, add cornstarch mixture , and cookstir until sauce boils thoroughly and thickens . Add salt and pepper.
4. Just before serving, reheat sauce , then stir in sour cream and parsley and heat until simmering. Add steak strips and heat, but do not boil. Serve as soon as steak is thoroughly heated.
6 SERVINGS