1 lb. round steak, 1/4-1/2 inch thick
3 tbsp. butter
2/3 c. water
1 (4 oz.) can sliced mushrooms with liquid
1 pkg. dry onion soup mix
1 c. sour cream
2 tbsp. flour

Trim fat from meat and slice diagonally across grain in strips 1/4 inch wide (easier to do is partially frozen). Heat fat in skillet or chafing dish and brown meat quickly. Add water (part can be wine) and mushrooms with their liquid.

Stir in soup mix - heat just to boiling. Blend sour cream and flour together and stir into meat mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over hot noodles.