1 lb. beef tenderloin or sirloin steak, 1/2" thick
2 tbsp. butter
1/2 lb. mushrooms, washed trimmed & sliced
1 med. onion, minced
1 (10 1/2 oz.) can beef broth
2 tbsp. catsup
1 sm. clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. sour cream
4 c. hot cooked egg noodles

Cube meat across the grain. Melt butter in large skillet. Add mushrooms and onion. Cook and stir until tender, remove from skillet.

In same skillet, brown meat, reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover and simmer 15 minutes.

Blend reserved broth and flour, stir into meat mixture. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.