1 1/2 - 2 lbs. lean stew meat
1 sm. carton sour cream
2 cans Campbell beef bouillon
1/8 c. catsup
1/8 c. Worcestershire sauce
1 sm. carton fresh mushrooms, sliced
Pasta or rice
2 tbsp. cornstarch
Garlic, salt, pepper to taste

Brown meat in skillet. Add beef bouillon and sour cream; mix well. Add catsup and Worcestershire sauce, then seasonings to taste. Bring to boil, then turn heat down to low simmer. Add mushrooms; continue to simmer, covered, for 30 to 40 minutes, or until meat is tender. Mix cornstarch with small amount of water; add to mixture and stir until thickened. Pour over cooked pasta or rice.