2 lbs. sirloin steak 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

Cut meat into bite-size pieces. In skillet or blazer pan or chafing dish, cook and stir mushrooms and onion in butter until onion is tender; remove mushrooms and onion.

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 15 minutes.

Blend reserved bouillon and the flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat. Serve over rice. Serves 6.