1 lb. beef boneless sirloin or top loin steak, 1/2 inch thick
2 tbsp. butter
8 oz. mushrooms, sliced
2 med. onions, sliced
1 clove garlic, finely chopped
2 tbsp. butter
1/2 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 tsp. prepared mustard
Hot cooked noodles or rice

Cut beef across grain into strips, 1 1/2 x 1/2 inches. It is easier to cut if the meat is a little bit frozen. Heat 2 tablespoons butter in skillet until melted. Add mushrooms, onions, and garlic. Cover and simmer until onions are tender, 5 to 10 minutes. Remove vegetables from pan.

Cook the beef in 2 tablespoons butter over medium heat until brown, about 10 minutes. Add water, bouillon, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until beef is done, 10 to 15 minutes. Add vegetable mixture, heat to boiling, reduce heat. Stir in sour cream and mustard. Serve over noodles or rice.