Ingredients
The following ingredients have 7 Servings
- 2 tablespoons butter, (divided)
- 1 tablespoon Vegetable oil
- 1 1/2- pounds sirloin tip, (cut into bite-sized pieces)
- 1 (8-ounce) package mushrooms, (sliced)
- 3 garlic cloves, (minced)
- 2 teaspoons fresh chopped thyme OR rosemary
- 1 (10.5-ounce) can beef consomme
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 ounces cream cheese, (cut into chunks)
- 1 (12-ounce) package egg noodles, (cooked)
- 1 1/2 cups sour cream
- 2 green onions, (sliced)
- salt and pepper
- 1 cup shredded mozzarella cheese
Instruction
- Heat 1 tablespoon butter and Vegetable oil in a large pan over medium-high heat. Season steak with salt and pepper and add to pan. Cook until seared on all sides. (Note: You do not need to cook the meat through. It will cook more in the oven.)
- Place sirloin in a large bowl and set aside.
- Add remaining butter to pan and cook mushrooms until browned. Add to bowl with sirloin
- Add garlic and herbs to pan and cook in whatever juices are left in the pan for 30 seconds.
- Add beef consomme, cream of mushroom soup, Worcestershire sauce, and Dijon mustard to pan and bring to a simmer.
- Add cream cheese and stir until melted. Pour mixture into bowl with steak and mushrooms.
- Add egg noodles, sour cream, and green onions and stir to combine everything.
- Season to taste with salt and pepper.
- Transfer to a greased casserole dish. Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
- Remove foil, sprinkle mozzarella cheese on top and bake uncovered for 10 to 15 minutes.
