Slice up the steak into bite sized pieces and brown in the oil. Remove when done and place in the crock pot. (If the steak has already been cooked, just slice it thin).

Saute the onions and bell pepper in the oil and add to the crock pot. De-glaze the skillet with the wine and add this to the crock pot.

Melt the butter in the skillet and add the flour. Turn up the heat and stir with a whisk continuously until the roux takes on a peanut butter color.

Add the beef stock and mushroom juice to the roux and stir through until thickened.

Add the remaining ingredients (except for the sour cream and noodles) and stir through - add to the crock pot and mix thoroughly.

Cook on low for 8 hours, or on high for 4 hours. If using leftover steak, you can heat this for ~1 hour on high and then 3 hours on low.

Add the sour cream for the last 10-15 minutes, just enough to heat it all through.

Cook the egg noodles during this last 10-15 minutes.

Serve over cooked egg noodles tossed with butter.