Ingredients:

beef cubes; flank steak; London broil; steak (small pack of favorite beef)
shallots/scallions/garlic
mushrooms (sliced or quartered) fresh or canned
ketchup
Worcestershire sauce
sour cream
flour
beef broth or bouillon cube

Procedure:

Cube or thinly slice beef (I also use left over beef) and sauté in olive oil
and shallots/scallions and/or garlic (your preference).  If using fresh
mushrooms add now.  When beef is browned sprinkle with large Tbsp of flour
and stir to coat.  Cook for a minute or so.  If too dry add a touch of olive
oil.  If using canned mushrooms add now.  Add 2 cups beef broth.  Give
healthy squirt of ketchup (approx 1-2 Tbsp) and 1-2 Tbsp Worcestershire
sauce.  Should be nice dark gravy creamy consistency at this time.  Let
simmer for several minutes and right before serving stir in half container
of sour cream.  If too loose just cook longer.   If beef is not tender do
slow simmer for approx 1 hr to tenderize. DO NOT add salt since beef broth &
Worcestershire sauce is salty.  Serve over rice and noodles.