This is ever great with my recipe for Yorkshire Pudding!!

1 pound sirloin steak; cut into 1/8 inch strips
1/4 cup butter
1 pound mushrooms; sliced
l LARGE sweet onion; sliced
3-4 large fresh garlic cloves; minced
2 tablespoons flour
1 cup warm water
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 cube beef bouillon cube; crushed
1 8 ounce container sour cream
1/2 teaspoon each salt & pepper
hot, cooked, egg noodles

1 pound sirloin steak; cut into 1/8 inch strips 1/4 cup butter 1 pound mushrooms; sliced 3 -4 large fresh garlic cloves; minced 2 tablespoons flour 1 cup warm water 1 tablespoon lemon juice 2 tablespoons red wine vinegar 1 cube beef bouillon cube; crushed 1 8 ounce container sour cream 1/2 teaspoon each salt & pepper

In a rather large skillet cook the meat in the butter until no longer pink. With a slotted spoon, remove the meat and set aside, keeping warm. In the same skillet with the meat juices, cook the onion, garlic & mushrooms just until tender. Stir in the flour. Slowly add the water, lemon juice, vinegar and bouillon cube. Stir to mix thoroughly. Stir in the sour cream and return the beef to the pan. Heat through but do not bring to a boil. Served over hot, cooked, egg noodles.