1 1/2 lb. beef tenderloin
2 tbsp. butter
1 1/2 c. beef bouillon
2 tbsp. ketchup
1 sm. clove garlic or 1/8 tsp. minced instant garlic
1 tsp. salt
8 oz. mushroom, sliced
1 med. onion chopped (1/2 c.)
3 tbsp. flour
1 c. sour cream
3 to 4 hot cooked noodles

Cut beef 1 1/2 x 1/2 inch. Cook and stir beef in 2 tablespoons butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup bouillon. Stir remaining bouillon, ketchup, garlic and salt into skillet. Heat to boiling, reduce heat. Cover and simmer until beef is tender, 10 to 15 minutes.

Stir in mushrooms and onions. Cover and simmer until onions are tender; about 5 minutes. Shake reserved bouillon and flour in tightly covered container. Stir gradually. Boil and stir 1 minute. Reduce heat. Stir in sour cream, heat through; serve on noodles or rice.