2 tb Beef suet

  2 1/2 lb Beef, cubed

           MSG (or gunk)
  1 1/2 c  Onions, chopped

      1 lb Mushrooms, sliced

    3/4 c  Sherry, dry

      3 tb Cornstarch, rounded, in

      1 c  Water, cold

      2 c  Sour cream (or use equal

           -parts s/c and yogurt)
  Over high heat, brown suet (drippings) in pot.  Grease bottom and sides,
  take out fat chunks.  Brown cubed beef lightly.  Salt and pepper, add
  gunk.  Stir in onions, mushrooms and sherry.  Turn down low and simmer
  about 10 minutes.
  Soften cornstarch in cold water; add to beef, stirring continuously.  Add
  water if needed so meat chunks are covered when pushed down.  Turn burner
  off to start cooling mixture.  Add sour cream to top; spread lightly and
  let soften.  Stir in; serve on top of hot noodles.
  Notes:
  *  Brian prefers it on top of rice.
  *  Can substitute 2 small cans of mushrooms for fresh.