From: Terrie,.MD

Symphony Beef
Serves 4 (easy to increase for a crowd)

3 TBL butter
1 lg. shallot, finely minced
1/2 lb. chipped dried beef, cut in bite-sized pieces
artichoke hearts, sliced into bit-sized pieces (either a 9-oz pkg. frozen or 10-oz. can, drained)
1 TBL flour
1/2 dry white wine or dry vermouth
16 oz. sour cream
2 TBL grated Parmesan cheese
garnish: freshly chopped parsley, or paprika
English muffins, popovers or toast points

Melt butter in lg. skillet over medium heat. Add shallot and stir for about 2 minutes to soften. Add beef and artichokes and sizzle until edges are just starting to crisp. Sprinkle with flour, and stir for a minute. Slowly add wine, stirring constantly. Cook for another minute. Stir in sour cream and parmesan and turn heat down to low. Heat through until smooth and hot. Sprinkle with garnish of choice. Serve over toasted English muffins, popovers or toast points. Works great on a buffet.