Coat meat with flour. In a skillet, heat 2 tablespoons olive oil.
Add meat; brown quickly on both sides.
Add mushrooms, onion, and garlic; cook 3 to 4 minutes or till
onion is crisp-tender. Sprinkle salt and pepper as needed.
Meanwhile, bring a pot of water to boil and add noodles and
teaspoon of salt.
Remove meat and mushroom mixture from pan. Add 3 tablespoons
butter to pan drippings. Stir in flour until you form clumps. You
are making a roux. Add water and continously mix until you get the
sauce to the desired consistency.
Add tomato paste and bouillon granules. Cook and stir over
medium-high heat till bubbly. Add salt and black pepper as needed.
Cook and stir 1 to 2 minutes longer. Return meat and mushrooms
to skillet. Stir in sour cream mixture and wine. Heat throughly
but do not boil.
