1)       Put the beef, red wine, salt and pepper in a large bowl to marinate for 10 minutes. Remove the beef and pat dry with kitchen paper. Keep the remaining marinade in the bowl.

2)       Heat the olive oil in a large skillet over medium heat. Add the beef till browned, when browned transfer the beef to a plate and drain the grease from the skillet.

3)       Add two spoons of  butter in the skillet over medium heat. Add the onion, garlic and a pinch of salt. When the onion becomes soft take the onions out and move to the plate.

4)       Add another two spoons of butter and fry the mushrooms till tender, remove the mushrooms and set apart in a bowl.

5)       Add the remaining butter in the skillet and add the flour. Stir till the flour is mixed with the remaining butter. Add the beef stock bring to a simmer. Pour in the left over marinade, Worcestershire sauce, pepper flakes, mustard, beef and onion. Cook for another hour with the lid on till the beef is tender. Season to taste with pepper and salt.

6)       Add the mushrooms, cream cheese and sour cream for 5 minutes before serving.

Serve the beef together with wide egg noodles.sw