1 lb. tenderloin or sirloin steak
2 C. sliced fresh mushrooms
2 Tbsp flour
1/2 C. chopped onion
1 8oz. carton sour cream
1 clove garlic (or 1/2 tsp garlic powder)
2 Tbsp butter or margarine
2 tsp instant bouillon granules
2 C. hot cooked noodles

1.  Partially freeze beef. Thinly slice across grain into bite-size, strips.
2. Combine flour and sour cream. Stir in bouillon granules and 1/2 cup water and
    set aside.
3. In a large skillet cook and stir half the beef in margarine over high heat until
    done. Remove.
4. Add remaining meat, mushrooms, onion and garlic. Cook and stir until meat is
    done and onion is tender.
5. Return all meat to the skillet.
6. Add the sour cream mixture. Cook and stir over medium heat until bubbly.