Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds round steak, cubed
- 1 cup swiss cheese, grated
- 2/3 cup sour cream
- 3 cups egg noodles, cooked and drained
- 3 sweet onions, sliced
- 6 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig thyme
- 3-4 tablespoons all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 cups beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Instruction
- Heat butter in a large (oven-proof) pan or skillet over medium heat and sauté onions, stirring occasionally, until softened.
- Season generously with salt and pepper, then add garlic, bay leaf and thyme, and cook for 15-20 minutes, or until caramelized.
- Add Worcestershire sauce and sliced mushrooms to the skillet and cook for another 5-10 minutes, or until softened.
- Transfer mushroom and onions to a bowl and set aside.
- Add olive oil to skillet and turn heat up to medium-high.
- Season cubed beef generously with salt and pepper and flour, aiming to coat all sides.
- Add beef to hot skillet and sear beef on all sides. Once seared, add beef to the same bowl as the mushrooms and onions.
- Pour red wine into the skillet to deglaze pan. Cook for 1 minute, scraping up bits stuck to the bottom of pan, then pour in beef broth.
- Bring to a simmer and return beef and veggies to pan. Cook for 8-10 minutes, or until beef is cooked through and sauce has reduced and thickened.
- Remove pan from heat and stir in sour cream, then stir in egg noodles until fully incorporated.
- Top with swiss cheese, then place skillet in the oven and broil for 3-5 minutes, or until cheese has melted.
- Top with thyme or parsley and serve hot.
