1 1/2 lbs. beef stew meat, cubed
2 tbsp butter
1 1/2 c. beef broth
2 tbsp. catsup
1 tsp. salt
1 sm. clove garlic, finely chopped
8 oz. mushrooms, sliced
1 med. onion, chopped
3 tbsp. flour
1 c. sour cream

Cook beef in butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup broth. Stir in remaining broth, catsup, salt and garlic into skillet. Heat to boiling, reduce heat. Cover and simmer until beef is tender, about 1 hour. Stir in mushrooms and onions. Cover and simmer until onion is tender. Mix flour and reserved broth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil 1 minute; reduce heat. Stir in sour cream; heat through. Serve over hot cooked noodles.