1 1/2 lb. sirloin steak
1 c. chopped onion
1/2 lb. mushrooms, sliced thin
1 tbsp. catsup
1/8 tsp. green pepper
1/2 c. dry white wine
1 tbsp. dried parsley
1 1/2 c. sour cream
1 1/2 c. egg noodles
3 tbsp. butter
1 clove garlic, chopped
3 tbsp. flour
1/2 tsp. salt
1 c. beef bouillon
1 tsp. fresh dill or 1/4 tsp. dill seed

Cut beef into 1/4 inch slices and cut again across grain into 1/2 inch wide strips. Melt butter. Add beef and sear over high heat. Remove as it browns. Set aside. In remaining hot butter, saute onion, garlic and mushrooms until golden. Remove from heat. Add flour, catsup, salt and pepper. Stir until smooth. Gradually add bouillon, bring to boiling, stirring. Reduce heat. Simmer 5 minutes. Add wine, dill and sour cream. Stir. Add beef, simmer just until hot. Serve over buttered egg noodles.