2 1/2 pounds top round steak cut in 1/2-inch thick strips
3/4 cup vegetable oil
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup dry red wine
1 cup small whole onions, peeled, or 1 large white onion, sliced
2 cups fresh mushrooms, sliced
1/4 cup tomato paste
3 tablespoons flour
1 can condensed sonsomme
1 bay leaf crumbled
1 clove garlic, minced
1/2 cup low-fat sour cream (optional)
Hot butter noodles
Brown meat quickly in vegetable oil, and transfer to a 30 quart casserole.  Add salt, pepper and wine.  In the remaining drippings, saute onions until just golden brown; add mushrooms and cook 5 minutes.  Return meat to pan  Mix the tomato paste, flour and consomme;  add to onions and mushrooms along with bay leaf and garlic.  Mix well;  poor over meat.  Cover and bake in a 350 degree oven for 1 hour or until meat is fork tender.  Remove casserole from oven and slowly stir in sour cream.  Serve with hot buttered noodles (If baking stroganoff early in the day, hold the sour cream until you reheat the stroganoff for serving.