2 lbs. round steak
6 tbsp. butter
1 c. chopped onion
1 clove garlic, finely chopped
1/2 lb. mushrooms, sliced
3 tbsp. flour
1 tbsp. catsup
1/2 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can beef broth, undiluted
1/4 c. dry white wine
1 1/2 c. sour cream
Wide egg noodles

Slice beef in thin slices. Melt butter in large skillet. Brown beef on all sides. Add onion and garlic, stir fry about 5 minutes Add mushrooms, stir. Add flour, catsup, salt and pepper. Stir until smooth. Add beef broth, bring to boil, stirring. Simmer 5 minutes over low heat, add wine and sour cream. Simmer until hot. Serve over noodles.