2 lbs. lean beef, diced in 1-inch squares
2 beef bouillon cubes
3 c. water
1 (8 oz.) can mushroom stems and pieces
2 tbsp. cornstarch
1/2 c. cold water
1 (8 oz.) carton commercial sour cream
1 (1 lb.) bag egg noodles

Brown the meat well and add the water which has the dissolved bouillon cubes and simmer this for about an hour or until the meat is tender. Add the can of mushrooms along with the liquid. Heat this all to boiling, thicken with the cornstarch, water mixture; cook until the cornstarch taste is gone.

Just before serving, gently mix in the sour cream. Do not boil once the sour cream is in. Serve over cooked egg noodles or rice if you prefer.