1 1/2 pounds beef stew meat, cut into 1/8th inch slices
2 or 3 tablespoons butter or margarine
1 1/2 cup beef bouillon
3 tablespoons ketchup
2 large cloves garlic chopped fine
2-3 teaspoons Worcestershire sauce
1 teaspoon salt
8 oz fresh mushrooms sliced
1 onion, chopped
3 tablespoons flour
1 cup sour cream
Cook and stir beef in the butter until nice and brown. Reserve 1/3 cup
of the bouillon.
Stir remaining bouillon, worcestershire sauce, garlic, salt and ketchup
into the beef. Heat to boiling, reduce heat. Cover and cook for 1 -
2 hours or until beef is tender.
Stir in mushrooms and onions. Cover and simmer until onions are tender, about 5 minutes. Shake bouillon and the flour in a tightly covered jar until well mixed. Slowly stir it into the beef. Heat to boiling, stirring constantly. Cook about 1 minute or until thickened. Reduce heat and stir in the sour cream, heat through. Just takes a few seconds. Serve over rice or noodles.