Beef and Double Mushroom Stroganoff

We had recipes for beef stroganoff (with regular button mushrooms) and for portobello stroganoff. So, being the thinking person that I am, I thought, what could be better than more mushrooms? And I combined the two.

1 # beef, cut in bite-sized strips or chunks

garlic: lots (at least 10 cloves)

1/4 onion (you may want more)

three portobello caps, chopped

8-16 oz. "regular" button mushrooms

12-16 oz. sour cream

2 t beef bouillion

1/2 c water

3 T flour (or more, as needed)

black pepper to taste (1/4 to 1/2 t)

1-2 T soy sauce

Saute the beef, onions, and garlic in a little oil or butter. Drain the grease and add the mushrooms. (You want the mushroom juice but not the beef fat.) Separately, combine the sauce ingredients, which is everything else. When the mushrooms have cooked through, dump the sauce on and cook until thick and bubbly. Serve over egg noodles, rice, bread, baked potatoes, or whatever else catches your fancy.