2 lbs. sirloin or beef tenderloin
1 lb. fresh mushrooms, sliced
1 c. minced onion
1/4 c. butter
2 (10 1/2 oz.) cans beef bouillon
1/4 c. catsup
2 sm. cloves garlic, crushed
2 tsp. salt
1/3 c. flour
2 c. dairy sour cream
Rice or noodles

Cut meat into bite size pieces. In electric skillet or saute pan; cook and stir mushrooms and onion in butter until onion is tender; remove mushrooms and onions.

In same skillet, brown meat lightly on both sides. Set aside 3/4 cup bouillon, add remaining bouillon, the catsup, garlic and salt to skillet; stir to mix. Cover and simmer for fifteen minutes. Blend reserved bouillon and the flour, stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly, boil one minute. Stir in sour cream, heat through. Serve over your choice of hot noodles or rice. Serves 6.