2 1/2 lbs. steak, cut in thin strips (good with venison steak)
1 lg. onion, thinly sliced
1 clove garlic, mashed
3 tbsp. flour
1/4 tsp. pepper
1/4 c. tomato paste
1/2 c. sour cream
5 tbsp. salad oil
2 c. fresh mushrooms, sliced
1 tsp. salt
1/4 c. dry red wine
1 bay leaf, crumbled
1/2 c. beef broth or consomme

In frying pan, brown strips of beef or venison in oil; transfer meat to 3 quart baking dish. Add remaining oil to drippings. Saute onion, garlic and mushrooms until limp. Remove pan from heat and add flour, salt, pepper, wine, tomato paste and bay leaf. Blend in beef broth. Stir until ingredients are blended. Pour over meat. Cover and bake in 350 degree oven for 1 hour or until meat is tender. Remove casserole from oven. Gently stir in sour cream and serve over cooked wide noodles.