2 cups sirloin steak, cut into bite-sized pieces
2 cups chopped onions
1 (12 oz.) bag Dutch egg noodles, cooked
asparagus spears, steamed (if desired)

SAUCE:

1/2 cup red wine
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. black pepper
2 tsp. beef flavored bouillon
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sugar
1 (10 oz.) can cream of mushroom soup
1 1/2 cups dairy sour cream

Prepare Dutch egg noodles according to package directions. Drain.

Meanwhile, in a cast iron pan sauté steak and chopped onions until meat and onions are cooked.

Add wine, soy sauce, Worcestershire sauce, black pepper, beef flavored bouillon, garlic powder, onion powder, sugar, cream of mushroom soup and dairy sour cream. Stir all over until sauce forms.

On a plate of cooked egg noodles pour sauce on top with steak pieces inside the sauce.

Serve up plates right away with cooked asparagus. Enjoy dinner!

Submitted by: Forrest Nelson