This is a hearty stick to your ribs meal for a cold winter night.  Our family prefers it over noodles, but you can serve over rice or rice pilaf for a little extra flair.  We added a side of steamed broccoli and it made a very nice meal.

Ingredients

• 1-2 Lb beef round steak or roast
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp vegetable oil
• 1 medium onion
• 8-10 oz of fresh mushrooms, sliced
• 1 Tbsp minced garlic (about 2-3 cloves)
• 1-2 chives, chopped
• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 Cup white wine
• 14.5 oz can of beef broth
• 3/4 Cup cream
• 1 Tbsp Worcestershire sauce
• 1 Tbsp cornstarch dissolved in 3 Tbsp cold water
• Sour cream for garnish

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Directions

1. Cut beef into 1 inch strips.
2. Coat with salt and pepper.
3. Heat oil in large skillet on high heat
4. cook the beef strips on high, stirring often.  Cook until all moisture is gone and beef starts to brown.
5. Remove meat and set aside.
6. Put butter, onions and mushrooms in pan and return to stove, reduce heat to medium high.  Saute until the mushroom and onions are soft and start to turn light brown, stirring frequently, about 5 minutes.
7. Add garlic, stir and saute for another minute.
8. Add flour and stir constantly until all butter and juices have been absorbed

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9. Add the wine and about half of the beef broth to the mushrooms and onions.  Stir well to get all of the good brown bits off the pan.
10. Add beef back in and bring to a boil.  Reduce heat, cover and simmer for 45 minutes to 1 hour.  (This is a good time to cook your noodles or rice)

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11. After the beef has simmered, add the remaining beef broth, cream, Worcestershire sauce and the chives.
12. (This step is optional.  I like a very thick sauce and felt things were still a little on the thin side.)  Dissolve 1 Tbsp of cornstarch in 3 Tbsp cold water and stir it into the pan.  Keep stirring for about 2 minutes and the sauce will thicken up significantly.

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6. Serve over rice, noodles or even mashed potatoes.  Garnish with a little sour cream.

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