Brown meat in hot fat; sprinkle with flour. Stir in onion, garlic and other ingredients (except sour cream). Cook in slow oven about 2 hours (covered). Thicken gravy and add sour cream. Serve over rice or noodles. Serves 4 to 6.

Note: This can be made ahead of time, adding sour cream when ready to serve. This recipe can be doubled to serve more or to have leftovers.

Cut meat diagonally into thin slices. [Freeze meat first for easier slicing.] Sauté mushrooms and onions in butter until onions are tender. In same skillet, brown meat lightly on both sides. Stir all but ⅓ cup bouillon, catsup, garlic and salt into skillet. Cover and simmer 15 minutes.

Blend remaining ⅓ cup bouillon and flour; stir into meat mixture in skillet. Add mushroom/onion mixture. Heat to boiling, stirring constantly. Boil for one minutes. Stir in sour cream and heat through. Serve over hot noodles or rice.

Makes 4 servings.

• 1 ½ lbs sirloin steak
• 1 can cream of celery soup
• 1 can onion soup
• 1 can cream of mushroom soup
• ½ cup wine

Mix everything together. Place in casserole with cover and bake at 250 degrees for about 4 hours. Thicken gravy with browned flour if desired. Serve with noodles.

Note: If doubling the recipe, do not double the celery soup!