1 1/2 lb. top sirloin, cut in 1/2" strips
2-3 tbsp. butter
2-3 med. onions, sliced
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
8 oz. dry red wine
2-3 med. tomatoes in wedges (optional)
2 beef bouillon cubes
1/2 tsp. thyme
12 lg. fresh mushrooms, washed & quartered (optional)
1/2 pt. sour cream

Melt butter and saute onions for 5 to 10 minutes until translucent and limp. Push aside and brown meat strips on both sides. Mix the meat and onions, sprinkle with salt, pepper and thyme and pour over this equal amounts of tomato sauce and dry wine; stir in the tomato wedges and bouillon cubes, cover and simmer over low heat for about 30 minutes. Now add fresh mushrooms and simmer for 15 minutes. Two to three minutes before you are ready to serve, stir in the sour cream and let it heat through, but NOT boil. Serve over rice or noodles. Serves 6.