1 1/2 lbs. round steak, sprinkle with meat tenderizer (optional)
1 cup butter
 2 tsp. flour
 1 cup beef bouillon
 1 cup dry red wine (optional) 1 tbsp. onion, minced 1 can (4oz.) sliced mushrooms, drained
 1 cup dairy sour cream
 Hot buttered noodles or rice Salt and pepper


Cut steak across the grain into thin strips, 1/2 inch by 2 inches. Sprinkle with meat tenderizer and let stand.

Melt 2 tbsp. butter in skillet over medium heat. Add steak and brown. Remove meat from skillet.

Melt remaining butter. Stir in flour to make a smooth paste. Stir in bouillon, red wine and onions. Stir constantly over medium heat until smooth and thickened. Season to taste with salt and pepper.

Return meat to sauce. Add mushrooms, reduce heat to low and cover. Cook for 30 minutes or until meat is tender.

Stir in sour cream and heat but do not boil. Serve with hot noodles or rice.