2 1/4 lbs. flank steak
6 tbsp. butter
1 clove garlic, halved
1 c. chopped onion
2 (6 oz.) cans mushrooms, drained
3 tbsp. flour
1/8 tsp. pepper
3 beef bouillon cubes, crumbled
1 (10 1/2 oz.) can beef broth
1/4 c. dry white wine
1 tbsp. dill
1 c. sour cream

Place steak in freezer 15 minutes. Trim off excess fat. Slice steak 1/4 inc thick across grain. Cut long strips into 2 1/2 inch pieces. In large skillet, heat 2 tablespoons butter until very hot. Add sliced steak; brown quickly on both sides. Remove from pan as it browns; continue browning rest of beef. Add remaining butter to skillet. Saute garlic, onion, and mushrooms 5 minutes. Remove from heat; discard garlic.

Stir in flour and pepper until smooth. Add bouillon cubes. Gradually stir in broth. Bring to boiling, stirring until thickened. Reduce heat and simmer 5 minutes. Over low heat, stir in wine, dill, and sour cream. Add browned beef. Heat slowly until thoroughly hot. Serve over noodles.