1-1/2 to 2 lbs top sirloin steak
1/2 tsp salt
1/8 tsp pepper
1 onion, sliced
1/4 tsp garlic salt
1 tbs Worcestershire sauce
1/2 tsp paprika
6 oz beef broth
1 tbs ketchup
2 tbs dry red wine
8-10 fresh mushrooms, sliced
3 tbs cornstarch
1/4 cup water
1 cup sour cream
Cooked jumbo egg noodles

Preheat the oven to 350deg F. Cut steak into 1/4 inch strips. Season with salt and pepper. Place steak and onion in 2-1/2 quart casserole dish. Mix garlic salt, Worcestershire sauce, paprika, broth and ketchup in a bowl. Pour mixture over steak. Cover and place in oven for 2 hours or until steak is tender.

Add wine and mushrooms. Dissolve cornstarch in water in a small bowl. Add to meat mixture, stirring until blended. Cover and cook until slightly thickened. Stir in sour cream, turn off heat. Serve over noodles. Serves 6.

Adapted from Mable Hoffman's
Crockery Cookery