Trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide.
Mince the garlic.
Place the sliced beef in a plastic, sealable bag and add half the minced garlic, the Worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. Marinade in the refrigerator for 1-2 hours.
Peel and french-cut the vidalia onions.
Clean the morels. (NOTE: If using dried morels, re-hydrate them at this stage, reserving the soaking liquid.).
In a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic.
Remove the meat from the marinade but reserve the liquid. Pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour.
Raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned.
Add the morels (and any reserved liquid), the marinade, and the beef broth. Bring to a simmer and cover, lowering heat to low. Cook, covered, for 45 minutes.
Remove the cover and reduce until the liquid is thick and coats the back of a spoon. Taste and re-season with salt and black pepper.
Stir in the sour cream and incorporate evenly. Stirring occasionally over medium-high heat, reduce until desired consistency is reached.
Taste and adjust seasoning. OPTIONAL: Sprinkle with finely chopped parsley.