Cut meat into narrow strips 2 inches long. In a large, deep skillet, heat butter, add meat and onion; cook until browned and meat is done. Drain fat. Sprinkle flour over meat and stir well.

Add Consommé and tomato soup; cook, stirring constantly until sauce boils and thickens. Partially cover and simmer on low heat for 1 hour, stirring occasionally.

Add mushrooms and Worcestershire sauce and continue cooking 15 minutes or until mushrooms are tender.

Remove pan from hot burner. Just before serving, stir in sour cream and paprika.

Serve over cooked egg noodles.

NOTE: If using sirloin steak or roast, brown meat and onions first, then sprinkle with flour and transfer to a slow cooker. Add soups and and cook on low for 3-4 hours or until meat is tender. Add mushrooms and Worcestershire sauce; continue to cook on low for another 30-45 minutes. Turn off slow cooker and stir in sour cream and paprika.