1 lb. top round steak
2 tbsp. butter
1 tbsp. chopped onion
1 sm. can mushroom stems & pieces
Salt & pepper to taste
Nutmeg
1/4 c. white wine
1 c. sour cream

Cut steak into thin strips. Saute beef for about 5 minutes, add onion and mushrooms and continue to cook until onions are clear. Season with salt, pepper and dash of nutmeg. Add and heat, but do not boil, wine and sour cream. Serve over hot cooked egg noodles. Garnish with another dash of nutmeg. Yield: 3 to 4 servings.