2 pounds lean beef round

1 cup finely diced onions 1/4 cup olive oil

3 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon white pepper

1/4 cup white wine

2 teaspoons beef seasoning mix ( use what you like )

1 pound extra wide egg noodles

3 tablespoons margarine or butter

3 tablespoons vegetable oil

2 cups sliced fresh mushrooms

2 cups beef stock

1/2 cup white wine

4 tablespoons all purpose flour

1 cup sour cream

1/4 cup thinly sliced green onions

First, take the beef round and thinly slice it on a bias, which means you cut the raw roast into strips on a 45 degree angle to make it tender. Then place the strips in a glass or plastic bowl, and mix in the diced onions, olive oil, Worcestershire sauce, salt, white pepper, wine , and beef seasoning. When everything is thoroughly combined, cover it with plastic wrap and refrigerate it for at least 2 hours to marinate.

Meanwhile, cook the noodles for 6 minutes uncovered in a pot of rapidly boiling water ( to which you’ve added about a teaspoon of salt and a tablespoon of oil ). When they‘re "al dente," drain them in a colander and toss and coat them thoroughly with the margarine / butter to keep them form sticking together. Then set them aside.

When you’re ready to cook, take a heavy 4 quart Dutch over, pout in the vegetable oil, and sauté the mushrooms over high heat until they begin to brown slightly. Then drop the marinated beef into the same pot with the mushrooms and sear the strips until they brown. At this point, pour in the beef stock and the 1/2 cup of wine and bring the mixture to a boil. Then immediately reduce the temperature to low, cover the pot tightly, and simmer for about an hour until it becomes super-tender.

When it’s done, thoroughly whip the flour into the sour cream and stir it into the beef gravy in the Dutch oven. Continue to stir the gravy for about 5 minutes over low heat until the cream and flour thickens and turns silky smooth. Oh .. if it becomes too thick to your liking just add either a little extra beef stock or wine.

( Originally a Frank Davis recipe ... well tested by me ..a very high YUM factor!!!! )

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