 | | Directions | - Cook egg noodles according to package directions.
- In the meantime, cut steak into 1/2" cubes, dip in seasoned flour and brown in hot shortening, add onion, garlic and mushrooms.
- Combine sour cream, tomato soup and seasonings.
- To meat mixture add 1/2 cup red wine and 1 cup beef stock. Stir to combine.
- Add in sour cream mixture. Simmer, covered for 1 hour; do not boil.
- Serve over hot, buttered egg noddles.
- Optional: Sprinkle with parmesan cheese.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: Large skillet, pasta pot
|  | | Ingredients | | - | | 1 pound any good cut of steak cut into bite size chunks |
| - | | 2 tablespoons butter flavored shortening |
| - | | 1/2 cup onion, chopped |
| - | | 1 clove garlic, minced |
| - | | 8 ounces container fresh mushrooms, sliced |
| - | | 1/2 cup red wine |
| - | | 1 cup beef stock |
| - | | 1 cup sour cream |
| - | | 10 ounces condensed tomato soup |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 6-8 drops tobasco sauce |
| - | | dash of pepper |
| - | | wide egg noodles, cooked, drained, buttered |
| - | | (optional) parmesan cheese, grated |
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