2 lbs. sirloin, 1/2 inch thick
6 tbsp. butter
1 c. chopped onion
1 clove garlic, pressed
1/2 lb. fresh mushrooms, sliced
3 tbsp. flour
1 tbsp. ketchup
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1 can beef broth
1/4 c. dry white wine
1 1/2 c. sour cream

Trim fat from beef cube. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add beef strips to cover bottom. Sear quickly on all sides. Remove beef as it browns.

In remaining butter, in same skillet, saute onion, garlic, and mushroom until onion is golden. Remove from heat. Add flour, Worcestershire sauce, ketchup, salt, and pepper. Stir until smooth. Gradually add broth; bring to boiling, stirring. Reduce heat and simmer 5 minutes. Add wine and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot. Serve over noodles or rice.