Source: Kaye Beatty
In a small sauce pan, sauté
1 lg onion, chopped coarsely
4 cloves garlic, minced
1/2 stick butter (not oleo)
Add 1/2 small can tomato paste and 1 c red (dry) wine.
Heat until warm & set aside.
In large nonstick pan, heat 1 stick butter.
Add 1 to 1 1/2 lb steak, sliced very thin and dredged in flour/salt/pepper.
Stir and brown until quite dark.
Add to it the contents of sauce pan + 1 lb fresh cleaned & sliced mushrooms.
Simmer 30 min adding water if needed.
Remove from heat & stir in sour cream (about 1 c or more until color is medium tan).
Serve immediately over wide noodles.
Do not put back on heat after sour cream!