1 lb. beef sirloin steak or tenderloin
1 sm. can sliced mushrooms, drained
1/2 c. minced onion
2 tbsp. butter
1 (10 1/2 oz.) can beef bouillon
2 tbsp. catsup
1 sm. clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. sour cream
3-4 c. hot cooked noodles

Cut meat diagonally into very thin slices. Cook onions in butter until onion is tender. Add canned mushrooms and saute; remove from skillet. In the same skillet brown meat. Set aside 1/3 cup bouillon; stir remaining bouillon, the catsup, garlic and salt into skillet, cover and let simmer 15 minutes. Blend reserved 1/3 cup bouillon and flour; stir into skillet. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute; stir in sour cream, heat through. Serve over hot noodles. 4 servings.