1 1/2 lbs. tenderized, lean beef stew meat
2 tbsp. butter
1 1/2 c. beef broth
2 tbsp. catsup
1/8 tsp. garlic
1 tsp. salt
8 oz. mushrooms, sliced
1 med. onion, chopped
3 tbsp. flour
1 c. sour cream
3 or 4 c. cooked rice or noodles

Cook beef in the butter in a 10-inch skillet until brown. Reserve 1/3 cup of the broth. Stir in remaining broth, catsup, garlic, and salt into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours. Stir in mushrooms and onions. Cover and simmer until onion is tender, about 5 minutes.

Shake reserved broth and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling. Boil for 1 minute and stir; reduce heat and stir in sour cream. Serve with rice or noodles.