Sherried Beef

2 pounds stew beef

1 small onion, chopped garlic salt, pepper, and flour

1 (6 oz.) can mushrooms

4 tbsp. sherry (optional)

1 can beef bouillon

½ cup butter

Season and flour beef. Saute beef and onion in butter. Add mushrooms, bouillon, and sherry. Cook over low heat until meat is very tender. Can thicken with flour or corn starch. Serve over yellow rice.