Toss the steak strips in 1 tablespoon flour seasoned with salt and pepper, until coated.
Heat the oil and 25g butter in a pan and quickly brown the steak strips. Remove from the pan and keep warm.
Add the mushrooms and onion to the pan and cook for 5 minutes. Remove from the pan and keep warm.
Melt the remaining butter in the pan and stir in the flour to make a paste. Stir in the beef stock and tomato puree and simmer until thickened. If it is too thick add more stock.
Add the meat, onions and mushrooms to the pan with the sherry and heat until piping hot.
Just before serving stir in the soured cream.
Taste before serving to check seasoning and to see whether you need to add more sherry!
Good with boiled rice or saute potatoes.
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