1 1/2 lbs. beef, any cut
1/4 c. butter
8 oz. mushrooms, sliced
1/2 c. finely chopped onion
1 clove garlic, minced
1 (10 1/2 oz.) can beef consomme
1/2 c. dry red wine
1/3 c. flour
1 tbsp. catsup
1 tsp. prepared mustard
1 (8 oz.) carton sour cream

Cut meat diagonally into thin slices. Melt butter in large skillet. Saute mushrooms, onion and garlic over medium heat until tender, stirring occasionally. Add meat and cook over medium heat until meat is browned and most liquid has evaporated. Stir in consomme. Simmer covered, until meat is tender (about 15 minutes). Turn off heat. Shake wine and flour in covered container; stir gradually into meat mixture.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in catsup, mustard and sour cream; heat through but do not boil. Serve over rice or egg noodles. To cook ahead, freeze or refrigerate, reheat and add sour cream and heat through. Serves 6 to 8.