Beef Stroganoff Soup

1 1/2 to 2 pound top sirlion steak or roast cut into 1/2 inch cubes

1 tablespoon butter, 1 tablespoon olive oil

1 large onion, chopped

1/2 cup dry sherry

2 to 3 cups beef broth

1 cup water

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 1/2 to 2 cups medium egg noodles

1/2 cup heavy cream

Sour cream and snipped chives for garnish

Melt butter and oil in heavy soup pot. Add beef cubes in two batches and cook until nicely browned. Add the chopped onion when you add the second batch of beef. Return reserved beef to pot and add the sherry to the mixture. Stir to deglaze the pan and cook over medium high heat until the sherry has reduced. Salt and pepper the beef to taste. Add the beef broth, water and Worcestershire sauce to pan. Bring the mixture to a boil, reduce the heat to low, cover and cook until beef is tender, about 30 to 45 minutes. Add the noodles to the pot and simmer until they are cooked through. Add the cream to the mixture and stir and cook until it is warmed through. Ladle the soup into bowls and garnish with a dollop of sour cream and snipped chives.