2 1/2 to 3 lb. of round steak or stewing beef
Olive or vegetable oil for frying
1 med. lg. onion, chopped
4 lg. cloves garlic, crushed and minced
3 stalks celery, chopped
1/2 to 3/4 lb. of mushrooms, sliced
1/2 c. fresh chopped parsley or 2 tbsp. dry
Pinch of oregano or to taste
1/2 c. red wine, whatever you would like to drink with dinner (optional)
Black or cayenne pepper to taste
Pinch of basil
3 cans of beef broth
3 to 4 tbsp. flour
4 oz. container sour cream
16 oz. pkg. spinach noodles

MARINADE:

1/2 c. olive oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 cloves garlic, crushed and minced
1 c. water or 1 c. red wine

Pound beef to tenderize and cut into 1 inch cubes. Marinate for at least 4 hours in the refrigerator. Drain and pat dry with paper towels.

Heat oil (1/4 inch in bottom) in a large skillet. When hot, throw in beef cubes all at once and sear quickly on all sides. When done, remove from heat, remove meat from pan and set aside. Return pan to medium heat and saute chopped onion, celery and garlic until onion becomes transparent, adding more oil if needed. Return beef to pan and add beef broth and seasonings. Bring to boil and then reduce heat to simmer. Simmer for about 1 1/2 to 2 hours or until meat is very tender. (Or cook in pressure cooker for about 1/2 hour.) Add water if necessary while simmering, so liquid doesn't get too low.

About 15 minutes before done add 1/2 cup red wine (optional). Also, cook noodles, according to package directions. About 5 minutes before meat is done, add mushrooms and stir in well. Then remove meat and vegetables from broth with a slotted spoon and set aside.

Bring broth to a medium boil and thicken with flour made into a pourable paste by mixing with water. When thickened, put noodles, meat and vegetables, sauce and 4 large spoons of sour cream into a large serving bowl and gently stir until well blended. Serve immediately, with extra sour cream on the side.