1 ½ pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced
1 medium onions, minced
1 garlic clove, finely chopped
¼ cup butter or margarine
1 ½ cups beef flavored broth
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ cup all-purpose flour
1 ½ cups sour cream
Cut beef across grain into about 1 1/2×1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining ½ cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over rice.
CROCK POT METHOD:
Combine all ingredients except sour cream. 10 Minutes before serving add sour cream and stir until smooth.