3 lbs. round steak, cut in 1 inch cubes
1/4 c. salad oil
2 cans or jars sliced mushrooms (4 1/2 oz. each)
2 cans cream of mushroom soup
1 c. white wine
1/2 c. chopped onions
1 tsp. oregano
1 c. sour cream
6 c. fluffy rice

Heat oil in frying pan. Add beef and saute until brown. (I use my electric frying pan for this recipe.)

Drain the mushrooms, measure the liquid, and add enough water to make one cup. Stir this liquid, the mushroom soup, 1/2 cup of the wine, the onions, and the oregano into the sauteed beef. Bring to a boil. Cover and reduce heat. Simmer until meat is tender, about 1 1/4 hours, stirring occasionally. Just before serving, add the remaining 1/2 cup of wine, mushrooms and sour cream. Serve with hot rice.