1/2 lb. (or more) fresh mushrooms, sliced
1 lg. onion, chopped
1/2 c. butter
2 lbs. round steak, thinly sliced
1 tsp. salt
2 c. beef consomme (bouillon)
1 c. cream of mushroom soup (straight from can)
1 c. sour cream
1/2 c. white wine

Saute onions, butter. When done, add meat and brown until done, then add mushrooms until cooked. Add the mushroom soup and sour cream and stir, then add white wine and as much of the bouillon as needed to make desired consistency. Simmer 45 minutes approximately. Serve over egg noodles.