4T butter or combination of butter and olive oil
2 lbs sirloin cubed (can use less if needed)
1 med to large onion diced
2T garlic
5T flour
2-15 oz cans beef consume
3T Worcestershire
~2T mustard
1 T tobassco or Franks Hot sauce
1.5 c dry red wine
16 oz sliced mushrooms, all white or mix of white and cremini
Salt and pepper to taste
1 pint sour cream
Heat oil/butter in heavy casserole or pan. Brown the cubed meat in batches, leaving space between the meat as it cooks, turning to brown well. Remove meat once well browned.
Add onion to hot pan and oil. Cook until beginning to brown, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add flour and brown about 3-5 minutes, stirring frequently.
Add consume, Worcestershire, mustard, wine and combine scraping up all the browned bits. Return meat and any juice to pot. Stir in mushrooms. Simmer partly covered for about 45 minutes over low heat, stirring occasionally until the mushrooms are well cooked.
Stir in sour cream, cooking over low heat while boiling egg noodles. Serve over noodles with a good crusty bread.