2 lbs. top round (or any other lean beef)
1 tbsp. butter
1 sm. - med. onion, grated
2 tbsp. butter
3/4 lb. sliced mushrooms
Salt & Pepper to taste
1/8 tsp. nutmeg
1/2 tsp. basil
1/4 c. white cooking wine
1 c. sour cream

Cut steak into 1/2" slices, pound them with a mallet until thin; set aside.

Melt 1 tablespoon butter in pan. Saute 1 small to medium grated onion for about 2 minutes. Saute the beef for about 2 minutes. Turn so that it will be browned evenly. Remove and keep it hot. Add 2 tablespoons butter to pan; stir and saute in the butter 3/4 pounds mushrooms. Add the beef, season with salt and pepper to taste, nutmeg, basil. Add white cooking wine and sour cream and heat but do not boil. Serve with egg noodles.