Your grocery list is..
Sirloin Steak (nice sized or 2 if you have a bigger family)
1 Garlic Clove
2 cans beef broth
Now mom never measured anything so I’m gonna tell you how to do this the way she should us…
Take your steaks and crossgrain cut 1/4 inch strips and then cut again in half. Each strip should be about 3 1/2 inches long, 1/4 inch wide. Brown the steak strips in oil. Remove. Sautee in onions & mushrooms & garlic. Now for this you’ll use however many of each you want.. I prefer lots of mushrooms and less onions. Empty the oil from the pan and put it all back in (steak/onions/mushrooms/garlic). Take the 2 cans of beef broth but save 1/4 cup to the side, add to mixture. Add 1/3 cup ketchup and mix altogether and simmer slowly. Take the 1/4 beef broth you’ve saved to the side and mix in a Tbsp or so of flour (your making a roux. Add it to the pan and stir, allow to cook for a little while longer. Just before your ready to serve it your going to add a great big dollop of sour cream….I like a lot, you make like less. The more you add the creamier it’s going to be. Be careful though because you can add too much and it will take over the taste.
It is best served over egg noodles! Some people like it over rice though. You’ll want rolls of some kind to sop up the gravy…