This makes for a hearty off-shore or winter meal and requires some flexibility depending on locally available ingredients.
1.5 pounds steak (tenderloin, top loin, skirt steak or whatever you can find)
2 T butter
1 medium onion or 2-3 shallots, finely chopped
2-3 cups fresh mushrooms, sliced or quartered into small pieces*
1/2 cup beef broth
1/2 cup sour cream or crème fraîche
2 T ketchup or tomato purée
1 T Worcestershire sauce
1 T dry sherry (optional)
Cooked egg noodles or rice
Slice beef into thin strips across the grain and season lightly with salt and pepper. Melt 1 T butter in heavy skillet, and sauté beef, stirring occasionally until browned. Transfer beef to a plate and set aside. Drain the fat from the skillet, and add the remaining 1 T butter. Add onion and mushroom and sautÈ over medium heat until just softened, about 2 minutes. Stir in the broth, sour cream, ketchup and Worcestershire sauce. Cook over medium-high heat until slightly thick, about 3-5 minutes. Add sherry, beef and any juices to the sauce and stir until heated. Serve over buttered egg noodles.
* canned mushrooms can be used in a pinch.