Add strips of steak to hot oil, you should hear a slight sizzle, if not, oil need a little more heating.

Brown beef strips in oil, don't over stir, it prevents browning.

When beef is mostly brown, add tomato, stir, add mushrooms. If using canned, add liquid as well, onion or soup mix, if using soup mix, add ½ cup of water or wine now.

Season with black pepper, and salt if using onion, omit salt if using soup mix.

Combine gravy mix with remaining liquid, and add to beef mixture.

Simmer on low heat for 10 minutes, if using wine alcohol should cook out, so leave on high for a minute or two or until it reaches a full boil, then turn to low for simmer.

Your gravy should be thick and have a nice brown color.

If your gravy is too light in color, you can add up to 1 teaspoon of instant coffee to colorize your gravy, and no, you will not taste the coffee.

If your gravy is too thin, remove about 1/4 cup of liquid from your pan, and mix with 1/4 cup cold water, add 2 tablespoons of cornstarch and mix well, add this liquid to your beef mixture, and simmer for 3 to 5 minutes, mixture should thicken with heating, if not bring to a slow boil and it should thicken well.

Turn off heat. Fold in sour cream. Serve over hot noodles