1 lb. beef sirloin steak or tenderloin
1/2 lb. fresh mushrooms, sliced
1/2 c. minced onion
2 tbsp. butter
1 can (10 1/2 oz.) beef bouillon
1 tsp. Worcestershire sauce
1 sm. clove garlic, minced
1 tsp. salt
2 tbsp. flour
1 c. dairy sour cream
3-4 c. hot cooked noodles or rice
2 tbsp. tomato paste

Cut meat diagonally into very thin slices. Cook and stir mushrooms and onion in butter until onion is tender; remove from skillet.

In same skillet, brown meat lightly on both sides. Set aside 1/3 cup bouillon; stir remaining bouillon, the tomato paste, Worcestershire sauce, garlic and salt into skillet. Cover and simmer 15 minutes.

Blend reserved 1/3 cup bouillon and flour; stir into skillet. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream; heat through. Serve over hot noodles or rice. Serves 4.