1-2 lb. beef fillet, boneless chuck
10-12 fresh mushrooms
Butter
1-1 1/2 med. onions
1 beef bouillon, cube
1 tbsp. Worcestershire sauce
Pepper & salt
Sour cream
2 tbsp. ketchup
Stroganoff or broad noodles, cooked & drained

1. Slice mushrooms and onions.

2. Saute mushrooms lightly in small amount of butter. Remove from frying pan and set aside.

3. In same frying pan with butter, saute the onions. Remove and set aside.

4. Cut beef in 3 x 3/4 inch pieces and brown quickly in the same seasoned frying pan.

5. In a cup, put the bouillon cube and enough boiling water to make 1/2 cup.

6. Add 2 tablespoons ketchup, 1 tablespoon (or more) Worcestershire, some salt and pepper. Stir.

7. Add above mixture to the meat. Stir in onions and mushrooms. Simmer, uncovered, about 45 minutes.

8. Remove from heat or keep heat very low. Add a dollop of sour cream (more if desired). Stir gently, but quickly.

9. Gradually add about 6 ounces more sour cream. Stir. Serve over noodles.