Beef Stroganoff

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• 2 pounds sirloin beef, cut into thin strips
• 1/2 cup flour
• 5 tablespoons butter, divided
• 1 1/2 cups chopped onions
• 8 ounces sliced mushrooms
• salt and pepper
• 3/4 cup tomato juice
• 2 tablespoons sherry
• 1 1/2 cups water
• 2/3 cup sour cream

Dredge strips of beef in the flour. Heat 3 tablespoons butter in a skillet; brown beef quickly. Remove meat and add remaining 2 tablespoons of butter; add onions and mushrooms and cook until tender, about 5 minutes. Add back the meat and sprinkle with salt and pepper. Add tomato juice, sherry, and water. Bring mixture to a boil; cover and simmer for 1 1/2 to 2 hours, until beef is tender. Taste and adjust seasonings. Stir in the sour cream, heat through, and serve immediately with noodles or potatoes.
Beef stroganoff serves 4 to 6.