2 lbs. top round, cut in strips
1/2 pt. sour cream
1 tsp. freshly ground black pepper
1 c. thick wedges of onion
2 tbsp. butter for frying meat
2 cloves garlic, chopped
1 lb. fresh mushrooms
1 c. red wine (burgundy)
1/4 - 1/2 c. catsup
1/2 c. water
1 c. flour for coating meat

Onions and garlic are cooked in butter until tender, remove and set aside. Strips of meat are coated with flour in a bag and browned on all sides in same skillet (more butter may be needed). Wine mixed with water and catsup is added to browned meat then the cooked onions and mushrooms, sliced. A little more water or wine may be added if sauce becomes too thick. Simmer for 30 minutes, salt to taste. Pour over cooked rice and top with sour cream.