Count Paul's Stroganoff

1 lb. boneless round steak
2 tbsp. butter
1 can mushroom soup
1/4 cup milk
1 tbsp. tomato paste
1 medium clove garlic, minced
1/2 cup thinly sliced onion
1/2 cup sour cream
1 tbsp. dry sherry
cooked noodles

Freeze meat for 1 hour to firm (makes slicing easier). Slice into thin strips. In 2 quart round casserole, combine garlic and butter. Microwave on HIGH 1 to 2 minutes. Add meat and onion. Cover. Microwave on HIGH 3 to 4 minutes or until meat just looses its pink color. Stir in soup, sour cream, milk, sherry and tomato paste. Re-cover. Microwave on HIGH 7 to 9 minutes or until hot, stirring constantly. Let stand covered for 2 minutes.

To serve: spoon over noodles. Makes about 3 1/2 cups or 4 servings. It is also tasty without the sherry.

-- Meredith Joy Sproul Friedman, 1948-