Dip your meat in flour and tenderize.(I tenderize by using a knife, and lightly chopping in a criss-cross pattern on both sides). Dip meat in flour and tenderize again.
Add meat to fry pan with a couple of table spoons of cooking oil.
Brown meat well on both sides.
Add enough water to cover the meat, the onion soup mix, beef base to taste, mushrooms, and salt and pepper.
Cover and let simmer until the meat is nice and tender.
Use flour and 1/4 c. butter to make a creamy rue.
Stirring constantly, add rue to the meat to thicken the gravy. Add a dash of red wine, and you are done!