1 1/2 lb. stewing beef
2 tbsp. butter
1 1/2 c. beef stock
2 tbsp. ketchup
8 oz. sliced mushrooms
1 medium onion, chopped
3 tbsp. flour
1 c. sour cream
1 small clove garlic, chopped
salt to taste

Slice beef thin and brown in butter. Reserve 1/3 cup beef stock. Stir in remaining stock, ketchup, garlic and salt into skillet with meat. Bring to a boil. Reduce heat. Cover skillet and simmer until beef is tender. Stir in mushrooms and onion. Simmer until onion is tender. Mix reserved beef stock and flour. Gradually add to skillet, stirring constantly. After mixture has thickened, stir in sour cream and heat through. Serve over egg noodles.