2 lb. sirloin steak, sliced 1/2 inch thick
1/2 c. butter
2 c. coarsely chopped onions
2 cloves garlic, minced (optional)
1/2 lb. fresh mushrooms, sliced
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 (10 1/2 oz.) can beef bouillon
1/4 c. dry white wine (optional)
1/2 pt. sour cream (1 c.)
1 tsp. Worcestershire sauce
Chopped parsley or fresh dill

Chill steak in freezer until partially frozen to make slicing easier. Cut steak into strips 2 x 1/4 x 1/4 inches. Heat 1/4 cup butter in blazer pan of chafing dish or in fry pan on table top butane unit, over direct high flame. Brown meat well; remove from pan and keep hot.

Add remaining butter, onion, and garlic; cook until onion is tender, stirring often. Add mushrooms; cook until tender. Stir in flour, salt, and pepper. Add bouillon; cook until thickened, stirring constantly. Reduce flame to medium low; stir in wine (if used), sour cream and Worcestershire sauce. Add meat; mix carefully. Cover and heat. Sprinkle with parsley, dill. Serve on hot buttered rice or noodles. Yields 6-8 servings.