Ingredients
Butter
8 ounces mushrooms sliced
2 medium onions diced
1 (20-ounce) sirloin steak cut into 1-inch strips
Flour for dredging
1/2 cup red wine plus more for deglazing pan
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
Egg noodles
Parsley

Instructions
In a hot saute pan melt butter and saute the mushrooms first then add the onions. Remove the vegetables and brown strips of sirloin that have been dredged in flour. Remove the beef and deglaze the pan with a little red wine. Return the vegetables and beef. Add 2 cups beef stock, red wine and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles and garnish liberally with parsley.