1 lb. lean sirloin steak cut into strips
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
8 oz package fresh mushrooms sliced (fry in margarine first)
Buttered poppyseed egg noodles
In a skillet in a small amount of oil, brown meat. Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms; stir to blend. Pour over the meat and heat through.
Cook the egg noodles, add margarine and poppy seed. Serve in separate
serving bowls or chafing dishes.
Garnish with chives.