1 lb. sirloin or tenderloin steak, cut into 1 x 1 1/2 inch strips
1/4 c. chopped onion
1 tbsp. parsley
1/2 c. sliced fresh mushrooms or 1 lg. jar of sliced mushrooms
1 sm. carton of sour cream, room temp.
Butter
2 tsp. instant beef bouillon
1 (8 oz.) can tomato sauce
1 or 2 pkgs. UNCLE BEN'S® long grain & wild rice

Allow meat to stand at room temperature about 30 minutes. Cut in strips. Cook rice according to directions on package. Melt butter in skillet. Saute onions and mushrooms, take out, add meat and lightly brown being careful not to overcook it. Remove meat temporarily.

Add 1 tablespoon of flour to the butter in the pan, mix well. Dissolve bouillon in 1 cup of hot water and gradually add to sauce. Cook until slightly thick. Add tomato sauce, parsley, sauteed vegetables, and meat. Simmer 15 minutes. Just before serving, add sour cream. It is best to put a few teaspoons of the hot mixture into the sour cream and stir it up before adding this to the pan to prevent curdling. Add sour cream gradually. Heat gently, stirring mixture until it has 1 bubble, then serve over rice.