Combine flour, salt and pepper.

Roll meat in flour mixture then brown in butter

Add onions and mushrooms sautaying until golden brown.

Add water and stir to dissolve brown bits in the bottom of pan.

Add soup, garlic and wine.

Cook uncovered over low heat, stirring occasionally until mixture is thick and meat tender about 20-30 minutes.

Just before serving, add sour cream. Heat, but do not boil.

Sprinkle with parsley. Serve over hot fluffy rice.