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1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
pepper
salt
1 1/4 cups sour cream (for cooking day)

Melt 1/4 cup of butter in skillet and brown steak strips. Set aside.

Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft. Add mushrooms, wine, salt and pepper. Simmer for 5 minutes.

Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.

On cooking day:
Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.