1 lb. beef tenderloin or sirloin steak, 1/2" thick
2 tbsp. butter
1/2 lb. mushrooms (fresh), washed, trimmed & sliced
1 med. onion, minced (1/2 c.)
1 can (10 1/2 oz.) condensed beef broth
2 tbsp. catsup
1 sm. clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. dairy sour cream
3-4 c. hot cooked noodles or rice

Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.

In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover. Simmer 15 minutes.

Blend reserved broth and flour, stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream, heat. Serve over noodles or rice.