1poundsteak - already cooked (leftovers would be perfect)
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Fry bacon in large pot. Remove from pan and set aside. Leave grease in pan.
Add onions and mushrooms to pot and fry until soft.
Add water, bouillon, Kitchen Bouquet, soy sauce, red wine, bay leaf, salt, black pepper, and cayenne to pot.
Combine cornstarch and 1/4 cup water together in a small jar. Add to pot, whisking all the while to prevent lumps. Over medium-low heat, bring soup to a simmer for about 5 minutes or until slightly thick.
Skim off about 1/2 cup of soup liquid and add to sour cream in a small bowl. Whisk together until smooth.
Add sour cream mixture back to soup along with cooked steak pieces. Warm until soup is heated through.