2 lbs. round steak
1 can beef bouillon
1 can button mushrooms include juice
1 med. onion, chopped
1 clove garlic, chopped
Salt, pepper, cayenne, flour
1/2 c. white wine
1 carton sour cream (1/2 pt.)
1 tsp. Worcestershire sauce
1 bay leaf
3/4 cube butter

Salt and pepper steak, dip in flour, brown in 1/2 of butter over high heat. Saute onion and garlic in remainder of butter in another pan. Add bouillon, wine, Worcestershire sauce, bay leaf and dash of cayenne to the browned meat and simmer for 15 minutes. Add sour cream and mushroom and cook until heated thoroughly. Serve over cooked rice.