1 1/2 lb. filet of beef or sirloin steak or tender roast
3 tbsp. butter
1/4 c. finely chopped onion
3/4 lb. sliced mushrooms
Dash of nutmeg
Salt & pepper to taste
1/4 c. dry white wine (carafe Chablis works fine)
1 c. whipping cream or sour cream
Cooked spinach noodles - fettuccine

Slice beef into bite-size chunks, removing tough fat or gristle; pound, if necessary, to improve tenderness. In a large skillet, melt 1 tablespoon butter and quickly saute onion until tender; remove from pan and save. Add 2 tablespoons butter to pan and quickly brown beef chunks evenly. When beef is half browned, add mushrooms and mix well as it cooks. Season with nutmeg, salt and pepper. Add wine and onions; mix well. Add cream and cook until it is "just hot", then serve immediately or cover and remove from heat. Serve with noodles. Makes 4 servings (a 1 skillet meal).