2 lbs. New York strip, thinly sliced (can sub. with sirloin or round steak)
1/2 pt. sour cream
1 pkg. Philadelphia cream cheese
1/2 lb. fresh mushrooms, sliced
1/2 med. white onion/1 sm. white onion, finely diced
1 bottle premium Cabernet Sauvignon
2 sm. cans water chestnuts, drained
2 cans cream of mushroom soup

Marinate steak in wine for 1 hour. Saute sliced mushrooms and diced onions in butter. Add 1 cup of wine to sauteed mushrooms and onion and then add sliced steak. Place on medium-low heat; cover and cook until wine is reduced. Add 1/2 cup wine and reduce further.

Then add cream of mushroom soup and stir until thoroughly mixed. Add drained water chestnuts and mix. Continue cooking on low heat. Slowly add cream cheese and mix thoroughly. Add sour cream just prior to serving. Serve over hot egg noodles or rice. Serves about 8-10 adults.