2 lbs. fillet of beef
6 tbsp. butter
1 c. chopped onion
1 clove garlic, finely chopped
1/2 lb. mushrooms, sliced thin
3 tbsp. flour
1 tsp. catsup (optional)
1/2 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can beef bouillon
1/4 c. dry white wine
1 1/2 c. sour cream

Trim fat from beef; cut crosswise into 1/2 inch thin slices. Cut each slice across grain. Slowly heat large, heavy skillet; melt in 2 tablespoons butter, and put in enough beef strips to cover bottom. Turn heat on high and sear meat quickly on all sides and remove as it browns; set aside.

Saute onion, garlic, and mushrooms until onion is golden, 5 minutes; remove from heat; add flour, catsup, salt and pepper; stir until smooth. Gradually add beef bouillon; bring to boil; stir. Reduce heat; simmer 5 minutes. Over low heat, add wine, sour cream, and stir until well combined. Add beef and simmer until hot. Serve over noodles. Serves 6.