¾ pound lean boneless beef
2 teaspoons butter
1½ teaspoons Worcestershire sauce
1 clove garlic, chopped fine
1 medium onions, sliced into rings
1 cup fresh mushroom, sliced
⅓ cup beef bouillon
1 tablespoon lemon juice
2 teaspoons cornstarch
¼ cup cold water
2 cups cooked noodles
lemon wedge

Trim visible fat from beef and cut into four pieces.  Melt butter in skillet, add Worcestershire Sauce, garlic and onion.  Cook over medium heat until onion is clear.  Add beef and brown on both sides.  Pour mushrooms over beef, add bouillon and lemon juice.  Reduce heat to low, cover, and simmer for about 5 minutes, until meat is cooked.  Combine cornstarch and water and stir into meat.  Heat and stir until bubbly and thick.  Server over noodles, garnish with lemon wedges.