“This is a favorite in our family. Even the vegetarians drool over this one! What’s not to love?  The tomatoes and beef slow cooked together with mushrooms (optional) and habaneros is just heaven…then the sour cream finish…did I mention that habanero???  It’s the reason to make this dish.  My oh my.  I think I had 4 glasses of wine, then started cooking!!!!

2 -3 lbs sirloin ( cut into strips)
1/2 cup flour
1/4 cup butter
1 habanero diced
1 1/2 cups chopped onions (or shallots if you want to fancy it up and add mad flavor)
1 cup mushrooms (optional)
salt and pepper
1 (28 ounce) cans Italian whole tomatoes ( squished in hand or roughly chopped)
1/4 sherry wine
16 ounces small sour cream
egg noodles or rice

Dredge sirloin in flour.  Brown sirloin in 1/2 the butter in skillet over medium-high heat (in batches).   Use other half of butter as necessary to brown meat.  Use all the butter.Remove meat and add onions, and mushrooms and habanero.  Add tomatoes, sherry and salt and pepper to taste.  Bring to a boil.  Reduce heat to low, cover for an hour or hour and a half until meat is so yummy and tender.  Remove from heat, stir in sour cream and adjust seasonings –Serve over egg noodles or rice.  There will be no left overs.