2 tbsp. oil
1/2 c. sliced onion
2 cloves garlic, minced
1 lb. beef sirloin, 1 inch cubes
1 c. sliced carrots
1 1/2 c. (10 1/2 oz. can) condensed beef broth
1 c. burgundy wine
1/2 tsp. pepper
1/4 tsp. thyme
1 c. diced fresh mushrooms
3 tbsp. all-purpose flour
3 tbsp. water
Egg noodles
Sour cream, sm.

Cook onions and garlic. Brown meat. Stir in carrots, broth, wine, pepper, thyme, and bring to a boil. Cover and simmer 45 minutes. Remove lid, add mushrooms. Simmer uncovered for 10 minutes.

In small bowl blend flour and water. Add small amount of wine mixture from pan. Gradually blend flour into mixture. Cook and stir until thickened. Add sour cream. Serve over egg noodles.