1 clove garlic, minced
1/2 c. chopped onion
2 tbsp. shortening
1 lb. sirloin steak, cut into 2 x 2 1/2 inch strips
1/2 c. all-purpose flour
1/2 c. beef bouillon or 3/4 can condensed beef consomme (Campbell's soup)
1/2 tsp. salt
1/8 tsp. pepper
1 can (3 oz.) sliced mushrooms (B & B with butter)
2 tbsp. catsup
1/2 c. dairy sour cream
Cooked wide noodles

Saute garlic and onion in hot shortening. Remove from skillet. Dredge beef strips in combined flour, salt and pepper. Brown evenly over low heat. Return onion and garlic to skillet; add undrained mushrooms, catsup and 1/2 cup bouillon or 3/4 can of Campbell's. Cover tightly and cook over low heat for 1 hour or until meat is tender, stirring occasionally. Add more bouillon if mixture becomes thick. Uncover, quickly add sour cream and heat through. Serve immediately over hot noodles or rice. Garnish stroganoff with minced green onion or parsley. Makes 4 to 6 servings.