2 lbs sirloin steak or beef tenderloin
1 lb fresh mushrooms, sliced
1 cup minced onion
¼ cup butter
2 (10.5 oz) cans beef bouillon
¼ cup ketchup
2 small cloves garlic, crushed
2 tsp salt
1/3 cup flour
2 cups sour cream
Cut meat into bite-size pieces. In skillet, cook and stir mushrooms and onion in butter until onion is tender. Remove mushrooms and onion. In same skillet, brown meat lightly on both sides. Set aside ¾ cup bouillon; add remaining bouillon, ketchup, garlic, and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream (do not add if freezing) and heat, but do not allow to boil. Serve over rice or egg noodles.
