1 lb. round steak or sirloin tip, cut in 1/2 inch wide strips about 2 inches long
1 can onion soup
1 c. B & B Vineyards claret
1 (3 oz.) can mushrooms or 1 c. fresh sliced mushrooms
1/2 pt. sour cream at room temperature
2 tbsp. butter

Marinate the meat in wine 1 to 2 hours. Drain, reserve marinade. Brown the meat slowly in large skillet. When browned, reduce heat and add to onion soup and the wine. Simmer slowly for about 1 hour. Meanwhile, saute the mushrooms in butter and reserve. About 10 minutes, before the meat is done add mushrooms and sour cream. Heat slowly, do not boil. Serve with rice or noodles.