2 lbs. sirloin or beef tenderloin
1 can mushrooms
1 c. minced onion
1/4 c. butter
1/4 c. catsup
2 (10 1/2 oz.) cans beef bouillon
1/2 tsp. minced garlic (or 2 cloves garlic, crushed)
2 tsp. salt
1/3 c. flour
2 c. sour cream
Pinch of nutmeg

Cut meat into bite size pieces. Cook onion in butter until tender. Remove onion; brown meat. Add beef bouillon (except for 3/4 cup), catsup, garlic and salt. Cover and simmer 15 minutes.

Blend remaining 3/4 cup of bouillon and flour then stir into mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and heat. Serve over noodles or rice.