3 TBLSP VEGETABLE OIL
1 LB TOP ROUND STEAK, TRIMMED OF EXCESS FAT, CUT INTO BITE-SIZED PIECES
1 CUP CHOPPED ONION
1 CUP WATER
1/2 CUP DRY RED WINE
1/4 CUP WORCESTERSHIRE SAUCE
2 CUPS SLICED FRESH MUSHROOMS OR 2 CANS (7 OZ) SLICED MUSHROOMS, DRAINED
1 PKG (.75 OZ) BROWN-GRAVY MIX
2 TBLSP ALL-PURPOSE FLOUR
4 OZ UNCOOKED MEDIUM EGG NOODLES (ABOUT 2.5 CUPS)
8 OZ SOUR CREAM
1/2 TSP SALT
IN LARGE, HEAVY SKILLET, HEAT OIL OVER MEDIUM-HIGH HEAT. ADD MEAT AND ONION AND SAUTE UNTIL THE MEAT IS BROWNED (ABOUT 3 MINUTES). REDUCE THE HEAT TO LOW. STIR IN THE WATER, WINE AND WORCESTERSHIRE SAUCE AND MUSHROOMS. COVER THE SKILLET AND SIMMER UNTIL MEAT IS “FALL APART” TENDER, ABOUT 45 MINUTES.
PUSH THE MEAT TO ONE SIDE OF THE SKILLET AND WHISK IN THE GRAVY MIX. SPRINKLE WITH FLOUR AND STIR TO MIX. SIMMER UNTIL THICKENED, ABOUT 1 MINUTE. KEEP WARM OVER VERY LOW HEAT.
IN A LARGE POT OF BOILING WATER, COOK NOODLES UNTIL TENDER, ABOUT 5 MINUTES. DRAIN NOODLES.
SITR THE SOUR CREAM AND SALT INTO THE MEAT MIXTURE. GENTLY HEAT THROUGH, STIRRING, BUT DO NOT LET THE MIXTURE EVEN SIMMER OR THE SOUR CREAM WILL SEPARATE. SPOON OVER THE COOKED NOODLES AND SERVE IMMEDIATELY.