1 lb. beef sirloin steak, thinly sliced
1/2 lb. fresh mushrooms
1/2 c. onion, chopped
2 tbsp. butter
1 (10 1/2 oz.) can beef bouillon
2 tbsp. catsup
1 clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. sour cream
3 to 4 c. rice or noodles

Cook mushrooms, onion and butter in skillet until onions are tender; remove. In same skillet, brown beef lightly on both sides. Reserve 1/3 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet. Cover and simmer 15 minutes. Blend reserved 1/3 cup bouillon with flour; stir into skillet. Add mushrooms and onion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat through. Serve over cooked rice or noodles.