2 lbs. beef sirloin
4 tbsp. butter
1 c. chopped onion
1 clove garlic, finely chopped
1/2 lb. fresh mushrooms (chopped 1/4" thick)
3 tbsp. flour (little more)
1 cube beef bouillon
1 tbsp. catsup
1/2 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can beef bouillon soup, undiluted
1/4 c. dry white wine
1 1/2 c. sour cream
Egg noodles

Trim fat from beef; tenderize.

Cut beef crosswise into 1/2" thick slices. Cut each slice into 1/2" wide strips. Slowly heat large, heavy skillet. Melt 1 tablespoon butter. Add beef strips, just enough to cover bottom.

Over high heat, sear quickly both sides. With tongs remove beef as it browns. (Should be brown outside, rare inside.) Brown rest of beef; set aside.

In 3 tablespoons hot butter in same skillet saute onion, garlic and mushrooms until onion is golden, about 5 minutes. Remove from heat. Add flour, beef bouillon cube, catsup, salt and pepper; stir until smooth. Gradually add bouillon soup, bring to a boil, stirring. Reduce heat; simmer 5 minutes. Over low heat, add wine and sour cream, stirring until well combined. Add beef, simmer just until sauce and beef are hot. Serve over noodles. Makes 6 servings.