|Beef sirloin||1 Pound, cut in narrow strips|
|Vegetable shortening||1 Tablespoon|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Dairy sour cream||1 Cup (16 tbs)|
|Sliced mushrooms||1 Can (10 oz), undrained|
|Worcestershire sauce||2 Teaspoon|
|Hot cooked noodles||4 Cup (64 tbs)|
|Butter||1 Tablespoon (For tossing)|
|Poppy seeds||1 Teaspoon|
In skillet or blazer pan of chafing dish, brown meat strips in hot vegetable shortening.
Add onion and garlic; cook until onion is crisp tender.
Combine soup, sour cream, mushrooms, catsup, and Worcestershire; pour over meat.
Cook and stir over low heat until hot.
Keep warm over hot water.
Serve over Poppy Noodles: Toss 4 cups hot cooked noodles with 1 tablespoon butter and 1 teaspoon poppy seed.