Round steak, sliced thin while still partially frozen
1 can onion soup
1 can golden mushroom soup
1/2 c. Burgundy wine (optional)
Fresh mushrooms, sliced (optional)
1 carton sour cream (size depends on amount of meat)

Brown the meat in a little oil. Add both cans of soup and a little water. Simmer at least one hour. Add the wine. Remove 1/2 cup of juices and thicken with cornstarch. Gradually stir back into the pan until gravy is thickened. Add fresh mushrooms. Simmer another 10 minutes. Gently fold in the sour cream. Serve over noodles or rice.