1 clove garlic, minced
1/2 cup chopped onion
3 T. Butter
1 LB. sirloin steak, cut into thin strips
1/2 cup flour
1/2 t. salt
1/2 t. pepper
1 t. nutmeg
1 3 oz. can sliced mushrooms or about 8 oz. fresh mushrooms (cleaned and sliced)
2 T. catsup
1 cup beef bouillon (I make mine with Knorr's Beef bouillon)
1 small carton sour cream
1  8 or 12 oz. package egg noodles
 
Sauté garlic and onion in butter.   Remove from skillet.    Dredge beef strips in combined flour, salt  and pepper.    Brown evenly over low heat.   Return onion and garlic to skillet; add undrained  mushrooms, catsup and 1 cup bouillon.    Sprinkle with nutmeg.    Cover tightly and cook in slow (300) oven until meat is tender....probably 2 1/2 to 3 hours.     If the sauce gets too think add more  bouillon.  Uncover and quickly add sour cream and heat thoroughly.    Serve immediately over noodles.      Garnish with minced green onion or parsley.