Instructions: Heat the margarine in a saucepan and cook the onions, covered, until soft. Add the flour, mixing it in well, then stir in the stock followed by the white wine. Add the mushrooms. Simmer gently uncovered, for about 5 minutes, stirring occasionally.

Meanwhile, heat the oil and toss the steak chunks until browned all over. Mix them into the mushroom sauce. Stir in the sour cream, season generously with pepper, and cook very gently (without boiling) for 6-8 minutes. Serve sprinkled with chopped parsley.

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