2 lb. round steak or lean stew beef
4 tbsp. flour
4 tbsp. butter
1/2 c. chopped onions
1 (4 oz.) can mushrooms
2 cans consomme
1/2 c. burgundy wine
2 tsp. Worcestershire sauce

Cut steak in thin strips or stew meat in small pieces. Brown in oil in heavy Dutch oven or electric skillet. As meat browns, remove from pan until all is browned. Then put all meat back in pan. Sprinkle with flour, add chopped onion and stir until flour is brown and onions are tender. Watch closely so onions do not get too brown. Add mushrooms and juice; stir in consomme and wine. Add Worcestershire sauce. Cover and simmer until meat is tender and sauce is thick. Serve over noodles.