SIRLOIN FETTUCCINI

2 lbs sirloin tips
3 tennis-ball size onions, chopped
1 bundle scallions, chopped (top and bottom)
¼ c. celery, thinly chopped
1 leek (only green top) chopped
½ large bell pepper, chopped
1 T. minced garlic, heaping
2 tsp. olive oil + 1  T. olive oil
1 (4 oz.) can mushrooms
1 T. soy sauce
2 T. Lea & Perrins Worcestershire sauce
1 T. olive oil
2 tsp. butter
½ tsp. Satan's Breath® Cajun spice
1/3 c. flour
1 can beef consommé
1 box fettuccine, prepared according to directions on box
8 oz. No Fat sour cream
Salt to taste

In wok, add one tablespoon olive oil and garlic.  Let garlic sweat. Cook until garlic is clear, but still crunchy, and set aside.  Cut steak into ¾ inch cubes.  Add one tablespoon olive oil to wok and over high heat, sear meat. Cook meat until medium well and set aside.  Add one tablespoon of olive oil to wok with butter, melting butter.  Add one teaspoon of salt.  When oil is hot, add flour and brown until gold.  Add consommé.  As flour expands, add sour cream.  Simmer over low heat for 5 minutes.  Add onions and beef and simmer on low heat for 5 more minutes.  Serve over prepared noodles.  Salt to taste.
Serves 6-8.