INGREDIENTS
1 1/4
lbs tenderloin tips or stir fry beef/sirloin/ribeye
1
onion, thinly sliced
12 oz
portobello mushooms, sliced
4 tbsp
butter, divided
1/4 cup
flour
1/4 cup
sherry
1 cup
beef stock
1 tsp
dry mustard
1 1/2 cups
sour cream
buttered rice, for serving