Beef Strogonoff

A recipe from the early days that has with stood the test of time. We are still serving this on a regular basis. I like to serve with egg noodles and peas.

1 pound stew meat  (or a better cut)
1 1/2 cups sliced mushrooms
3 tablespoons vegetable oil
1/2 cup sherry
1/4 cup of beef broth
1 cup sour cream
1/2 teaspoon salt
hot cooked noodles

Slice meat into bite size pieces in necessary. Heat oil in a skillet and quickly brown meat.
Remove meat from pan and add mushrooms to the drippings allowing to cook 2 - 3 minutes,
Remove mushrooms from pan and add broth and sherry to drippings.
Bring to a boil and allow to continue to boil until reduces to about 1/3 cup.
Remove the skillet from the heat and stir in sour cream until smooth.
Return the meat and mushrooms to skillet and stir to coat.
Serve over hot noodles.