1 lb. beef steak, sliced 1/4 inch thick, 3 inches long, 2 inches wide
1 tbsp. tomato sauce
1 sm. garlic, chop fine
1 tsp. salt
2 tbsp. flour
2 tbsp. sherry wine
1/2 c. onions, chop fine
1/4 c. butter
1 c. sliced mushrooms
1 c. sour cream
3/4 c. beef bouillon
2 tsp. Worcestershire sauce
1/4 c. sliced green olives

Dredge meat in flour, salt and pepper. Saute onions, garlic and mushrooms in melted butter. Add meat, brown. Remove meat and vegetables. Stir 2 tablespoons flour into drippings. Add bouillon. Add wine, Worcestershire sauce, tomato paste and salt. Add sour cream, a little at a time. Heat slowly until sauce simmers. Add meat, vegetables and olives. Heat. Serve over noodles. Add commercial brown gravy if too light.