1.5 kgs (2 1/2 lb) blade steak
3 med onions
125 g (4 oz) mushrooms
60 g (2 oz) butter
2 tbs oil
3 cups water
1/2 cups dry red wine
3 tbs tomato paste
1 beef stock cubes
salt and pepper
2 tbs flour
3 tbs water (extra)
1/4 cup sour cream

1. Remove any excess fat from the meat, cut meat into 2.5 cm (1") cubes, heat butter and oil in a large pan, add meat in batches, fry until well browned, remove from pan, peel onions, cut in half, slice thinly, slice mushrooms, add mushrooms and onion to pan, fry until onions are golden brown, remove from pan.
2. Return meat to pan with water, wine, tomato paste and crumbled stock cubes, season with salt and pepper, bring to boil, reduce heat, simmer, covered for 1 hour.
3. Add onions and mushrooms, simmer further 30 minutes, or until meat is tender, blend flour with water, stir into meat mixture, stir until mixture boils and thickens.
4. Just before serving, stir in sour cream, heat gently.