1 (4 oz.) can mushrooms, drained
1/2 c. minced onion
2 tbsp. butter
1 lb. beef sirloin
1 (10 1/2 oz.) can beef bouillon
2 tbsp. catsup
1 clove garlic, minced
Dash of Worcestershire sauce
1/4 c. red wine
1 tsp. salt
3 tbsp. flour
1 c. sour cream
3 to 4 c. cooked noodles

Cook mushrooms and onion in butter until tender; remove from pan and set aside. Cut meat into thin slices. Brown meat lightly in skillet. Set aside 1/3 cup bouillon; stir in remaining bouillon, catsup, garlic, Worcestershire, wine and salt. Cover and simmer 15 minutes.

Blend reserved bouillon with flour; stir into skillet mixture. Add mushrooms, onion and sour cream. Heat through. Serves 4 over hot noodles.