Cut steak into pieces.
Mix together seasoned flour, garlic powder, onion salt, paprika, seasoned salt, pepper.
Dredge steak in flour.
Fry meat until browned. Does not need to be cooked through. Set aside.
Add cut carrots and cook until starting to soften.
Pour off most of the oil. Add left over flour and stir the roux.
Add tomato paste and stir into flour mixture. Cook for a couple minutes to round out tomato paste.
Add white wine.
Add 2 cans cream of mushroom soup and gravy mix.
Add sliced mushrooms.
Cover and simmer for about 1 hour or until meat is tender. Add more stock if necessary.
Good served over noodles.