2 lbs. boneless beef chuck
Flour
1/2 c. butter
1 med. onion, chopped
1/2 lb. sliced mushrooms
1 1/4 c. tomato juice
1 1/2 c. water
1/3 c. red wine (optional)
1 c. sour cream
Salt, pepper, garlic, oregano & basil to taste

Trim beef into strips, dredge with flour and quickly brown in a skillet in half the butter. Remove meat. Cook onion, mushrooms and garlic in remaining butter for 5 minutes. Add meat and sprinkle with seasonings. Add juice and water. Bring to a boil, cover and cook two hours. Stir in wine, then sour cream. Serve over hot noodles or rice.