1/2 to 3/4 pound beef sirloin or round steak, about 1/2 inch thick
2 Tablespoons butter or margarine
1/4 pound mushrooms, sliced or 1 can (4 1/2 ounces) sliced
1 small onion, finely chopped (about 1/4 cup)
1/2 cup water
1 beef bouillon cube
1 Tablespoon catsup
1 small clove garlic, finely chopped, or 1/8 teaspoon instant minced garlic
1/2 teaspoon salt
1/4 cup water
1 Tablespoon flour
1/2 cup dairy sour cream
Cut meat into strips, 1 1/2 x 1/2 inch. Melt butter in 8 inch skillet; cook and stir mushrooms and onion until onion is tender. Remove vegetables from skillet.
In same skillet, brown meat over medium heat. Stir in 1/2 cup water, the bouillon cube, catsup, garlic and salt. Reduce heat; cover and simmer 15 minutes (45 minutes if using round steak; if necessary, add small amount of water). While meat simmers, prepare Poppy Seed Noodles. (I DON'T USE THIS, I JUST USE PLAIN NOODLES)
Mix 1/4 cup water and the flour; stir into meat mixture (I DO THIS IN A BOWL, making a white sauce mixture, that way you can add more water and flour to make more and then add to the meat). Add mushrooms and onion. Heat to boiling and stir 1 minute. Stir in sour cream and heat through. Serve on noodles.
Cook 4 ounces noodles (about 1 1/2 cups) in 1 quart boiling salted water (2 teaspoons salt) until tender, about 7 minutes. Drain noodles and return to saucepan. Add 1 tablespoon butter or margarine and 1 teaspoon poppy seed and toss