Cooking day: cut steak into serving pieces; dredge steak with flour seasoned with salt and pepper.
Brown on both sides in butter and oil in a heavy pan.
Remove steak from pan; add onions to pan; saute until golden.
Stir in garlic, wine, broth, Worcestershire sauce, soy sauce, and pepper, stirring up all the browned bits from the bottom of pan.
Return steak to pan, cover, and simmer slowly (lower the heat) for 1 1/2 hours, until meat is very tender.
Stir in cheese until melted, then stir in sour cream; heat until sour cream is blended in, but do not boil.
Can eat immediately or if OAMC-cool completely; place meat and sauce together in freezer bag; remove as much air as possible, and seal; take a cake pan or pan that has sides, and lay the bag flat; place the pan in the freezer; once it has been flash frozen , remove from the pan and place inside your freezer.
Serving day: thaw meat and sauce completely; place in a heavy pan; heat on stove over low heat until sauce and meat are heated through, but do not boil.