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1
Season the steak cubes with Cavender's All purpose Greek seasoning, let marinate at room temperature for about an hour, then dust with flour.
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2
In a large skillet, brown steak cubes in the olive oil and butter over medium heat.
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3
Remove the steak from the skillet.
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4
De-glaze the skillet with the wine and add the onion slices and mushrooms to the pan drippings.
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5
Saute until the onion and mushrooms are tender.
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6
Sprinkle with 1 teaspoon flour.
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7
Put the steak back into the skillet with the onion and mushrooms.
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8
Stir in the mushroom soup, beef broth, Worcestershire sauce, ketchup, bay leaf and cook covered, over medium low heat for about 30 minutes.
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9
Adjust seasoning to taste, adding salt and pepper, as needed and remove bay leaf.
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10
Stir in the sour cream during the last few minutes of cooking.
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11
Serve over cooked noodles.
