2 lb. beef sirloin
6 tbsp. butter
1 c. chopped onion
1 garlic clove, crushed
1/2 lb. fresh sliced mushrooms
3 tbsp. flour
2 beef bouillon cubes
1 tbsp. catsup
1/2 tsp. salt
pinch of pepper
1 can beef broth
1/4 c. white wine
1 tbsp. dill weed
1 1/2 c. sour cream

Cut meat diagonally into 1/2-inch wide x 1 1/2-inch strips. Heat 2 tablespoons butter in skillet and sear beef quickly over high heat until brown; remove and set aside. Add remaining butter and sauté onions, garlic and mushrooms for about 5 minutes. Remove from heat and add flour, catsup, salt and pepper, stirring until smooth. Gradually add beef broth and wine and bring to a boil; add bouillon cubes and meat. Thicken sour cream by adding a few tablespoons flour; add dill weed. Add to meat mixture and put everything in a Pyrex dish. Cover.

Bake for 4 to 5 hours at 250°F to 275°F. Serve over noodles.