1 lb. beef sirloin
1 tbsp. shortening
1 med. onion, sliced
1 clove garlic, minced
1 can (10 1/2 oz.) mushroom soup
1 c. sour cream, room temp.
1 sm. can mushrooms, undrained
2 tbsp. catsup
2 tsp. Worcestershire sauce
Poppy Seed Noodles (see below)

(Cook 4 ounce noodles in salt water, according to package directions; drain. Add 1 tablespoon butter and 1 teaspoon poppy seeds, toss.)

Cut meat in 1/4 inch strips. Brown in hot shortening. Add onions and garlic; cook until onion is crisp-tender. Add soup, mushrooms, catsup and Worcestershire. Heat but do not boil. Stir in sour cream just before serving. Serve over noodles. Serves 4.