1 lb. beef tenderloin steak or sirloin steak
2 tbsp. all-purpose flour
1 (8 oz.) carton diary sour cream
2 tsp. instant beef bouillon granules
2 tbsp. butter
1 1/2 c. fresh mushrooms, sliced
1/2 c. onion, chopped
1 clove garlic, minced
2 c. hot cooked noodles

Partially freeze beef. Thinly slice across the grain into bite-size strips. Combine flour and sour cream. Stir in bouillon, 1/2 cup water, and 1/4 teaspoon pepper. Set aside. In a large skillet cook and stir half the meat in butter over high heat until done. Remove. Add remaining meat, mushrooms, onion and garlic. Cook and stir until meat is done and onion is tender. Return all meat to skillet. Add sour cream mixture. Cook and stir over medium heat until bubbly. Cook and stir one minute more. Serve over noodles. Serves 4.