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Cut meat into bite-size pieces. In skillet or blazer pan of chafing dish, cook and stir mushrooms and onion in butter until onion is tender; remove mushrooms and onion. In same skillet brown meat lightly on both sides. Set aside 1/4 cup bouillon; add remaining bouillon, the ketchup, garlic and salt to skillet; stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and the flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat. (Serves 6)
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