1cut your beef if it's not already into fairly good sized cubes, make sure they're not too small! Roll in flour and salt and pepper and cajun spice. In Very large skillet add olive oil and brown till slightly browned all around. remove from pan and set aside
2Add a little more olive oil to pan and add sliced mushrooms and onions, to pan season with spices and saute till tender not browned.
Add wine or sherry to deglaze pan, add the beef back in, stir.
Add enough water to completely cover beef, add boullion cubes, and the vanilla stir and simmer on Med till the water is reduced by half or more! The key here is to cook the beef till really really tender slowly.
Add more water up to the top of beef again, simmer again, when it is reduced again by half.
Add more water till beef is covered again simmer till it is reduced by a little more than half. The meat should be falling apart and very very tender at this point!
the whole process should take at least 30 to 45 minutes, sounds long, WELL WORTH THE EFFORT! It's fun if you like cooking! SO I've added water at least 3 times...sounds silly I know, but trust me!
3Add the package of Noodles and cover till it reaches a boil, leave covered and cook noodles for the amount of time on package or till tender. You can add another boullion cube if the water is too light, it should be brown like onion soup. When noodles are just about done add frozen baby peas, cook for 3 minutes till not frozen and add the sour cream mix salt and pepper and serve hot! You can adjust any of the amounts to suit your needs and likes! Just make sure the beef is falling apart before you add the noodles!