not gourmet, but very easy to make...

Sautee shallots and beef strips in butter, add sliced mushrooms and continue to sautee until the mushrooms are soft and the beef is barely medium rare. Add enough flour to absorb the butter and cook for a few minutes. Add a can of cream of chicken soup, heat until bubbly then finish by mixing in a small tub of sour cream and chopped fresh parsley.

Serve over egg noodles.

edited to add the part about making a roux prior to adding the soup