8-10 ounces fresh sliced mushrooms
2 medium onions, diced
1 large (20-ounce) sirloin or top round steak, cut into inch-long strips
Flour for dredging
3/4 cup red wine (less if desired - refer to cooking directions)
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
good quality olive oil for frying
Egg noodles
parsley for garnish

In a saute pan, heat olive oil and saute the mushrooms first, then add in the onions. In a separate pan, brown strips of sirloin that have been dredged in flour then set aside. When the onions and mushrooms are somewhat tender, deglaze both of the pans with a little of the red wine and combine all ingredients into one pan. Add 2 cups beef stock, or 2 cups beef stock and wine combined, then 1/2 of the pint of sour cream and season to taste. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is fine... just stir the pot. Before serving, add the balance of the sour cream and stir to combine. Serve over noodles and garnish with parsley.

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