Ingredients

1 pound beef tenderloin, boneless sirloin or boneless round steak
1/2 teaspoon black pepper
1 teaspoon canola oil
3 cups fresh mushrooms -- sliced
1 medium onion -- sliced
2 tablespoons all-purpose flour
2 cups low sodium beef broth
2 tablespoons tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried dill weed
1/3 cup light sour cream

Put meat in freezer for 30 minutes for easier slicing. Slice meat into thin strips about 2 inches long. Sprinkle with pepper.

Heat oil in a large, heavy skillet over medium high heat, swirling to coat bottom. Sauté mushrooms until tender, 2 to 3 minutes. Transfer to a plate. Sauté onion in same skillet until brown, 3 to 4 minutes. Add to mushrooms.

Add meat to skillet and brown quickly on all sides until rare, 2 to 3 minutes for tenderloin, 3 to 5 minutes for round steak or sirloin. Add to mushrooms.

Add flour to skillet. Gradually pour in broth, whisking constantly. Cook over medium high heat for 2 to 3 minutes, or until thickened, whisking constantly. Reduce heat to low. Whisk in remaining ingredients except sour cream. Stir in mushrooms, onions and meat. Cook for 15 minutes.

Pour sour cream in a small bowl. Stir in a small amount of meat mixture. Add sour cream mixture to skillet and cook for 5 minutes, or until heated through, stirring occasionally.

Note: Serve over egg noodles or rice, but remember to add points.