Beef Stroganoff

A wonderful homestyle version. 

2 lb. Sirloin or tenderloin
1 lb. Fresh mushrooms, sliced
1 c. minced onion
1/4 c. butter
2 Ten and one-half ounces) cans beef bouillon
1/4 c. catsup
2 small cloves garlic, crushed and diced
2 tsp. Salt
1/3 c. flour
2 c. sour cream
Rice for serving

Cut meat into bite-size pieces. In a 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 3/4 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet; stir to mix with meat. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and oinion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat to serving temperature. Serve over rice.
Makes 6 servings

A sprinkle of dried or fresh dill weed is to be admired-pass it at the table.