1 beef bouillon cube
1/2 c. boiling water
1 lb. beef tenderloin, boneless top loin or sirloin steak, 1/2 inch thick
2 tbsp. butter
8 oz. fresh mushrooms, sliced
1 med. onion, thinly sliced
1 sm. clove garlic, finely chopped
3/4 c. dry red wine
1/2 tsp. Worcestershire sauce
1 tsp. salt
3 tbsp. flour
1 c. dairy sour cream
1 (8 oz.) pkg. egg noodles, cooked & drained

Dissolve bouillon cube in boiling water; cool. Cut steak across grain into 1/2 inch strips about 1 1/2 inches long. Melt butter in 10 inch skillet. Cook and stir mushrooms, onion and garlic in butter until onion is tender. Remove vegetables.

Cook steak in same skillet until light brown. Stir in wine, Worcestershire sauce and salt. Heat to boiling, reduce heat. Cover and simmer 15 minutes. Stir bouillon into flour; stir into steak mixture. Add mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream and heat through. Serve over hot noodles. Makes 4 servings.